Pepper Rasam is a thin curry also known as Rasam. This is unique to Sagar district. Tastes great during winter and adds warmth to the body to fight cold and cough.
Time Required: 25 Minutes
1 Cup Thogribele / Tuvar Dal / Red Gram Split / Split Pigeon Peas
1 Lemon sized Tamarind Ball soaked in water
2 Sprigs Curry Leaves
2 – 3tsp Pepper Saarina Pudi / Rasam Powder
Coriander Leaves for garnishing
Salt to taste
For the seasoning:
A pinch of Hing / Asafoetida
A pinch of Turmeric Powder
1/2 tsp Mustard Seeds
1/2 tsp Jeera / Cumin Seeds
1 Red Chili broken into two
Cook Thogribele until soft. Remove to a vessel and add Tamarind water, Curry Leaves, Salt and Pepper Sarina Pudi and boil for 5 minutes. If it is too thick add water.
Heat Oil and add Mustard Seeds and when they splutter add Jeera, Red Chili, Asafoetida and Turmeric Powder. Add this to the Saaru and mix well. Garnish with Coriander leaves and serve with plain rice.