A sudden and drastic change in Bangalore weather….incessant rains, dampness all over and chill winds….a different experience for a Chennaite like me who is so much used to hot, hotter, and hottest climate. Though initially pleasurable, it culminated into an evening and night of chills, fever, body pain, and uneasy throat. A DOLO 650 and a goodnights sleep eased the condition. However, I yearned for my comfort food-pepper-jeera rasam rice and potato curry, a combination that I would prepare when anybody at home feels unwell.
The soft, cooked rice mashed and mixed with the pepper -jeera rasam is not just tongue tickling but is satiating and comforting to the stomach. It also helps to provide the much-needed fluids that is essential for fever management. The pepper and cumin act as an immunity booster, help in relieving the body pain and symptoms of cold, and aid in the digestive process. The boiled potatoes sauteed with onions and curry leaves with a dash of chilly powder is a perfectly delicious combination that adds to the much-needed calories as fever increases the body’s requirement of energy.
Foodialogues brings to you Instant Pepper-Jeera Rasam Powder/Paste that is quick and easy to prepare and absolutely flavourful.
INSTANT PEPPER-JEERA RASAM POWDER /PASTE RECIPE:
Ingredients for Pepper-Jeera Rasam Powder:
- Tamarind 1/2 cup compacted
- Red chilly 4
- Peppercorns 2 tbsp/30 gms
- Cumin/jeera 3 tbsp/ 45 gms
- Tuvar dal/red gram dal 2 tbsp/30 gms
- Turmeric powder 1 tsp
- Asafoetida 1 tsp
For Tempering –
- Curry leaves few
- Sesame oil 2 tbsp
- Mustard seeds 1 tsp
- Broken red chilly 4
- Salt as required
Preparation Method for Pepper-Jeera Rasam Powder:
For the Powder:
- Dry roast the dal along with pepper till the dal turns golden brown. Remove and set aside.
- Dry roast the tamarind till it becomes dry and brittle.
- Add all the ingredients to a dry mixer jar and grind to a coarse powder. Add the required salt and mix well.
- Temper and mix the tempering well with the powder. Store the powder in a Ziplock bag or a jar with a tight-fitting lid.
For the Paste:
- Dry roast the dal and pepper. Add all the ingredients except the tempering and grind to a coarse paste.
- Take a heavy-bottomed pan. Add the oil and the ingredients for tempering. When the mustard begins to splutter, add the paste and fry on low flame till oil comes out from the sides.
- Store the paste in an airtight jar. Lasts for 10 days at room temperature and longer when refrigerated.
TO PREPARE THE RASAM –
- Take 2 tbsp of the powder /paste .dissolve in 2 cups of water and bring to a boil.
- When the rasam is frothy on the side, simmer for a minute. Check and adjust the taste and serve hot.
