Black pepper Rasam With Tamarind

Black pepper Rasam With Tamarind

Black pepper Rasam With TamarindBlack pepper Rasam With Tamarind

Spice Mixture

2 teaspoons canola oil

2teaspoon coriander seeds

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

1 teaspoon black peppercorns

1 ½ tablespoons yellow split peas

4 whole dried red chiles

1/8 teaspoon asafoetida (optional)

Broth

2 teaspoons tamarind concentrate or the juice of 2 lemons

½ cup warm water (if using tamarind concentrate)

1 tablespoon canola oil

1 teaspoon black mustard seeds

3 ½ cups water

2 teaspoons salt, or to taste

1 tablespoon fresh lemon juice

¼ cup chopped fresh cilantro

 

For the spice mixture, combine the oil and all of the spices in a small frying pan or saucepan over medium high heat. Cover (mustard seeds splatter and pop) and cocok until the cumin and urad dal, if using, turn a light golden brown and the mixture is fragrant, 1 to 2 minutes. Remove the pan from the heat and let the spice mixture cool to room temperature. Then grind to a powder in a spice grinder. Set this powder aside.

 

For the broth, if using tamarind, measure the warm water into a small bowl or measuring cup. Add the tamarind concentrate and stir to dissolve. Rinse the measuring spoon and your fingers in the water too dissolve all of the sticky tamarind. Set this tamarind water aside.

 

Combine the oil and the mustard seeds in a medium saucepan over medium-high heat. Cover and cook until you hear the seeds crackle, 1 to 2 minutes.

 

Add the tamarind water, if using, the 3 ½ cups water, the spice mixture, and the salt. Bring to a boil, turn the heat down, and simmer 3 minutes. Stir in the lemon juice if using and cilantro, and serve hot.

 

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