Cumin, Pepper Rasam - for those cold cold days.

When it rains and you want something to lift your soul and warm you up, this is what you need - a fiery Cumin, Pepper Rasam. This warms you up and keeps you smiling on a cold cold day.

Jeere Meeri Rasam (aka cumin, pepper rasam)

Ingredients

1 tsp cumin

1 tsp pepper (go to half teaspoon if you want it milder)

2-3 red chilli

1 or 2 sprigs of curry leaf

7-8 garlic pods

2-3 tsp tamarind pulp 

1 tomato

1 tbsp ghee

1/4 tsp mustard seeds

a pinch of hing/asafoetida

Chopped coriander for garnishing

1/2 tsp of jaggery (optional but great if you like to balance with some sweetness)

Water as needed.

Method

Step 1 - Boil tomato and remove skin, roughly chop it up

Step 2 - Take the pot you wish to make the rasam in, add the tomatoes, tamarind and some water. This rasam is generally watery. I used some water from a chana I boiled the previous day, a good way to use the water.

Step 3 - Grind together pepper, cumin, red chilli, curry leaf and garlic pods to a rough powder.

  

Step 4 - Add the powder to the vessel along with turmeric powder, jaggery and salt.

Step 5 - Simmer on low flame for about 5 and bring to boil. Move it back to a low simmer as you get your tadka pan ready.

Step 6 - Heat ghee in a tadka pan, add hing and mustard seeds. Add it to the Simmering Rasam. Serve with hot rice and some lovely sides. Enjoy the peppery flavour of this rasam.