ಮೆಣಸಿನ ಸಾರು - Pepper Rasam
- Menasina Saaru
As a kid I remember my gramma making this rasam for my paternal aunt and my mom who came home for her post-natal care. It is my gramma’s signature rasam and I’m the proud inheritor of this heavenly delight! Feel so proud of the legacy! Normally pepper rasam is watery and translucent, but this one is a smooth blend of pepper, urad dal and channa dal with a hint of milk to negate the excessive heat (that pepper is known to cause). It is one of the easiest rasam recipes I’ve known and tried. You could even slurp it like soup or enjoy it with rice.
- Pepper- 7-8 corns
- Urad dal ( uddina bele)- 1 teaspoon
- Channa Dal (kadle bele)- 1 teaspoon
- Grated coconut- ½ cup
- Ghee- 1/2 teaspoon
- Milk- ½ cup
- Salt- as per your taste
- Ghee- 1 teaspoon
- Mustard- 1 teaspoon
- Channa dal- 1 teaspoon
- Curry leaves- 5-6
- Add ghee in a skillet and roast the pepper, urad dal and channa dal until they are slightly brown, on medium heat.
- Just when you turn off the stove ,add the grated coconut and give it a stir.
- Now grind the roasted mixture along with coconut.
- Meanwhile add a teaspoon of ghee and temper the mustard, channa dal and curry leaves.
- Add the ground mixture and salt to this and once it starts boiling, add ½ cup of milk and let it boil for another five minutes until the liquid reaches a slightly thick consistency.
- Serve hot with rice or enjoy it as a soup.
- It is very important to maintain medium flame while making this rasam. Else it would burn all the ingredients which will turn the rasam biter.
- Milk cannot be negated since that is the ingredient which enhances the taste of the rasam and makes it thicker.
Labels: pepper, Rasam, south Indian