The medicinal uses of Black pepper are well known. It is one of the trusted home remedies for cold and cough. We have been surviving the Monsoon bug by adding this ‘natural antibiotic‘ to our day-to -day meals.
We are having this hot spicy Pepper Rasam/ soup almost every day to soothe our itchy throats; a soothing balm to ‘shoo’ away the Monsoon blues.
This is of course my Mother-in-law’s recipe and uses very few day-to-day ingredients; Black pepper-cumene seeds –some dried coconut and curry leaves. You can make a ready spice mix and store in an airtight container. Whenever you want to make the rasam just boil some lentils add the ready spice mix and viola! your ‘magic potion’ is ready in minutes
Here’s the recipe for Pepper Rasam/Soup
Things required:
¼ cup Toovar Dal (pigeon pea lentils)
- 8 - 10 Black pepprcorns
- ~ 2 tsp seeds Cumene
- ~ 1 tbsp coconut dried grated
- 4 - 5 curry leaves
- Pinch of drops turmeric Lentils of and few oil to cook the
- to taste Salt
- 1 tsp ghee homemade
- Pressure cook the dal with ~ 2 xbd cups of water, a pinch of turmeric and 3-4 drops of oil.
- In a pan dry roast black peppercorns, cumene seeds, dried coconut and curry leaves one by one.
- Cool and coarsely grind the spices in a mortar and pestle.
- Heat ghee in a deep pan.
- Add the spice mix.
- Add the cooked dal along with the water. Adjust the consistency of water to your liking.
- Season with salt and boil for few minutes.
- Serve piping hot.
Notes:
You can adjust the spices to your taste, it is a very forgiving recipe.
You can skip the ghee if you don’t want it, just mix the spices and the dal and boil together.
If you plan to serve this as a clear soup, let the soup stand for a few minutes and then just pour out the liquid. You can use the leftover dal to make some dal parathas or sambar
You can zest up the soup with a dash of lime juice
ooh sounds interesting. Does it taste spicy or pepperish? I wonder how it tastes.
That looks wonderful and what healthy 🙂
Great post thanks.
lots of wonderful recipes , some of them i tried and its really come out well,th
thanks a lot for all the trouble you bloggers take for giving different varieties of recipes..
This soup seems sooooo amazing! Healthy, wonderful, and flavorful!
Best wishes from one blogger to another,
~Zabrinah
While we’re on the subject of Pepper away the Monsoon blues with this quick and simple Black pepper Rasam/soup My Foodcourt, Peppers arrive from the colourful Capsicum family members which splits into two principal classes – sweet bell peppers and also the spicy chilies, for example jalapenos. The distinction arises from your presence of capsaicin in chilies but not in sweet bell peppers.
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