With a little help…

Pepper rasam fix from an Angel of Mercy

I moped around feeling sorry for myself for the best part of five days.

Poor me. I have a cold. My nose has lost its sense of purpose. Voice reduced to a hoarse whisper.

The pressure upped a notch by the end of week. There was a big Saturday night looming. We’re talking crazy dance moves, frilly ra ra miniskirt, lots of gin and a big 3-0. How was I going to live up to my own expectations?

As if my magic, an angel of mercy appeared. In the form of fellow blogger Sia. Forget bucket load of sympathy, this amazing lady sent me her Amma’s (mommy) recipe for Pepper Rasam.

Now, sniffle, cough, I had tried Rasam. And it definitely helped me along. But fresh out of the powder I made, I was ready to dive into yet another tried and tested Rasam recipe.

Four cups of her stuff and I could feel the groove coming back. It works! And Sia hasn’t even posted it on her blog yet! Here it is. It would be rude not to. With a thousand thanks to Sia and her Amma. For 1 sickly person:

  • 3 garlic cloves
  • 1 tsp cumin
  • 2 tsp coarsely ground black pepper
  • 4 cups of water
  • Juice extracted from 1 inch diameter of fresh tamarind or Half a tbsp of the ready tamarind paste

Tadka:

  • Half tsp mustard seeds
  • Half tsp cumin seeds
  • 1 whole dry red chilli
  • 1 sprig curry leaves
  • 1 tsp sunflower oil

Bring the water to boil in a large pot. Smash the garlic, whole cumin and ground pepper up in a pestle and mortar. When the water starts boiling, mix in this paste and the tamarind extract. Lower the flame and simmer for 10 minutes. When the time is almost up, heat the oil in a small pot and sizzle the tadka ingredients for a few seconds until they turn a darker shade. Finally mix the tadka into the soup and add salt to taste. Drink this piping hot in a large mug and let it work it magic.

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    This entry was posted on Monday, April 14th, 2008 at 12:59 pm and is filed under Highlights, Vegetables, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.