Pepper Powder for Rasam: How to Get the Perfect Spicy Flavour
You must be familiar with rasam, the popular palate-cleansing drink, even if you are not a native South Indian. That’s because the flavourful punch and the spicy kick of this drink are unlike any other. But how does rasam even get its spiciness and soothing flavour? It is the “pepper powder” playing a major role. Introducing a rich taste of cumin and pepper, this powder takes a basic rasam to a delectable immunity-boosting soup that your guests cannot resist.
Wondering how to make a spicy yet easy-on-the-gut pepper powder for rasam? Let’s take a quick look at the recipe.
Recipe of Pepper Powder for Rasam
Preperation Time: 5 minutes
Cooking Time: 10 minutes
Storage Period: 6 to 12 months in an airtight container at room temperature.
Ingredients
You can easily find the following ingredients in the kitchen pantry:
- Coriander seeds: 2 tablespoons
- Toor dal: 2 tablespoons
- Jeera (cumin seeds): 1 tablespoon
- Black peppercorns: 1 tablespoon
Check out our - Pepper powder
Method
- Dry roast all the above-listed ingredients on a frying pan. Make sure to keep stirring them until the dal turns light brown.
- Shift the mix into a bowl and let it cool down.
- Add the cooled mixture to a mortar and pestle to grind it into a coarse powder.
- Your mixture is ready. It is easily ½ cup pepper powder.
How to Prepare Rasam from Pepper Powder?
Now that you have your powder ready, it is easier to prepare the healthy drink. Below is the list of ingredients and the preparation method to follow:
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients
- Tomato - 4, cut into big pieces
- Soaked tamarind to extract water
- Turmeric powder - 1/2 teaspoon
- Salt - to taste
- Jaggery - to taste
For Tempering
- Oil - 2 tablespoons
- Mustard seeds - 1/2 teaspoon
- Red chili - 1
- Curry leaves - handful
Method
- Add tomatoes, tamarind water, turmeric powder, and salt into the cooker and let 4 whistles come out.
- Mash the tomatoes once the steam is out.
- Keep it aside for cooling.
- Blend the puree and mix it with the pepper rasam powder to form a coarse paste.
- Heat oil and add mustard seeds into it.
- Let the seeds splutter and then add the red chilli and curry leaves.
- Add the mix to a kadai and sauté for about 60 seconds.
- Add salt and jaggery into it and mix well.
- Let the puree simmer for about 5 to 10 minutes.
- You can serve it hot or garnish rasam with freshly chopped coriander beforehand.
You can serve rasam as an appetiser before a meal or a part of your lunch with rice.
Tips to Store the Pepper Powder for Rasam
- Use the right container, such as steel or an airtight jar, because a basic plastic box will absorb the oil and odour.
- Store your powder in a cool and dark space, away from sunlight and stoves.
- Make a batch in bulk and store the powder in your refrigerator if you like to have rasam every now and then.
- You can divide the powder into smaller batches to limit humidity exposure.
- Always use a dry spoon to scoop out the powder and prevent it from forming lumps.
ALSO SEE- Best Ways to Store Pepper Powder Without Losing Aroma
Why Use Pepper Powder Instead of Regular Rasam Powder?
Although preparing regular rasam is easier, here is why a lot of people like to use pepper powder:
- Bold flavour: The flavour of homemade pepper powder for rasam is spicier and sharper than a basic spice blend.
- Ideal for rasam variations: You can experiment with new rasam flavours, like milagu, using the pepper powder.
- Adjustable spice level: You can adjust the black pepper quantity as per the spice tolerance of your family.
- Fresh aroma: You get an intense, fresh fragrance when you traditionally grind the spices.
Craving rasam but don’t have the energy to prepare pepper powder at home? You can always purchase a premix from a trusted brand like Spice Basket. Each form of powder here is made traditionally, giving you a home-like feeling and flavour.
