Last week GG caught a bad cold from school and since the children are in the midst of exams, I decided to make this rasam, which can also be eaten as a soup which is filled with the goodness of peppercorns and ginger, both which are very good for getting rid of a cold. I made another version earlier, this version omits tamarind and also slightly different.
This is a fairly easy recipe to make and can finish in under 20 minutes when you have the ingredients ready.
Ginger Pepper Rasam
- 1/2 cup cooked tuvar dal
- 1 1/2 cups water
- 2 tomatoes, chopped
- 2-inch piece of ginger, chopped
- 2 tbsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tbsp chana dal
- 1 red chilli (omit this if you don’t want it too spicy or if you intend to increase the number of peppercorns)
- 2 tbsp ghee
- 7-8 curry leaves
- 1 tsp jaggery (optional)
- 1/8 tsp asafoetida powder
- Salt to taste
- 1 tsp pepper powder (optional)
- Lemon juice as per taste
- In a pan, take 1 tsp ghee and fry the cumin seeds, chana dal, peppercorns, red chilli, ginger and 4-5 curry leaves and fry until the dal changes colour. Remove from the flame and cool down
- When cool, grind to a smooth paste with the chopped tomatoes and a bit of water.
- In a pan, heat the water and add to this the cooked tuvar dal, asafoetida, jaggery and salt and bring to a boil.
- When the water comes to a rolling boil, add the cooked tomato and spice paste and let it cook well. This should take between five to ten minutes.
- When it starts boiling, the water will reduce. At this point, top up the water and once it starts boiling again, remove from the flame.
- Add the lemon juice after the rasam has been removed from the flame.
- In another smaller pan, heat the remaining ghee. When warm, add the mustard seeds and the balance curry leaves and let them pop. Now add the pepper powder (if you are using) and pour this over the rasam.
Drink hot as a soup for a soothing concoction for your throat. This is yum over rice and a dollop of ghee or even as a pick-me-up during cold and rainy days!
GG had been on this Hallyu craze recently and wanted to eat Bingsu at a newly opened shop at the food court near our home. I accompanied her and BB. All I did was take a few bites from them but came down with a sore throat almost immediately! My solution was to make a traditional pepper rasam to which I added some ginger, both which are good for throats. You can also have this as a soothing soup when you are sick or when it is cold and rainy outside.
Ginger Pepper Rasam
- 1 cup Toor dal, washed and cooked till it is soft and mushy
- 1 small lime sized tamarind, soaked in hot water for 20-30 minutes and then the juice extracted
- 2 tomatoes
- 1 tsp black peppercorns
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 2-3 dried red chillies
- 1-inch piece of ginger
- 1 tbsp ghee
- 4-5 curry leaves
- 1/4 tsp asafoetida
- 1/4 tsp jaggery (optional)
- Salt to taste
- Coriander leaves to garnish
- Blend together the peppercorns, dried red chillies, ginger and 1 tsp cumin seeds with 1 tomato into a smooth paste and keep aside.
- Smoosh the tamarind and drain the water into a pot along with the cooked dal.
- Chop the other tomato into quarters or eights and drop it into the pan.
- Boil for a while till the raw smell of the tamarind goes away, around 5-7 minutes.
- Now add the blended paste along with salt and jaggery and let it boil till the tomatoes are completely cooked. Switch off the gas and start the tempering.
- In a smaller pan, heat the ghee and when hot, add the mustard and balance cumin seeds. When they pop, add the curry leaves and asafoetida and stir before pouring it into the rasam.
- Garnish with chopped coriander leaves and serve hot as an accompaniment to rice or as a soup
- If you don’t have jaggery, you can use sugar instead or even omit it completely.
- If you don’t have tamarind, you can either use 1 tbsp tamarind paste (which you can get at any Indian store) or use lemon juice. If using lemon juice, add it according to taste at the very end, just before serving.
- If you are planning to have this as a soup, omit the dal and follow the rest of the recipe.
Last week faced with an almost bare fridge and a family who didn’t want the usual lunch options, I was confused about making lunch. Then I remembered some organic fusilli that S had bought some time back and decided to make a simple Pasta salad. To go with that, I decided to put together the last bits of carrots and sweet potatoes I had and made a soup. The soup was a resounding success. BB loved it so much that he didn’t want dinner, but just had the soup again (this is notable because he does not like carrots nor sweet potatoes!)
Carrot Sweet Potato Soup
- 3 carrots, peeled and chopped into bite-sized pieces
- 3 sweet potatoes, peeled and chopped into bite-sized pieces
- 2 onions, chopped
- 5-6 pods of garlic
- 1-inch piece of ginger, chopped
- 4-5 fresh red chilli, chopped
- 2 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tbsp olive oil
- Salt to taste
- Water or stock as required
- Ground pepper (optional)
- In a large pan, heat the olive oil and when warm, add the garlic and fry till slightly golden brown. Then add the ginger and red chilli and fry for a few minutes.
- Add the onions and fry for a while, letting it become translucent.
- Now add the dry spices – salt, red chilli powder, cumin powder and coriander powder and fry for a few minutes.
- Then add the chopped carrots and sweet potatoes and saute till they are completely cooked. If needed, add water as required.
- Cool completely and blend to fine paste either using an immersion blender or a conventional blender. Pour back into the pan and bring it to a boil.
- Serve hot with croutons and some freshly ground pepper.
I love minestrone soup. This is my to-go soup when I am in a soupy mood. This is very easy to make and is virtually fat-free with the wholesome goodness of vegetables & beans.
I made this soup on Sunday and BB just loved it. He ate it with almost everything I cooked this weekend.
- A handful of dry kidney beans, soaked overnight and pressure cooked till soft
- Half cup each of chopped vegetables ( you can use any combination, I used a combination of carrots, green peppers, cabbage, spinach and potatoes). Just avoid vegetables like ladies fingers etc which turn to mush when boiled
- 1 tsp finely chopped garlic
- 1-2 tsps of extra virgin olive oil
- 1 handful of macaroni (I used fusili)
- 1 cup chopped onions
- 1 cup chopped tomatoes
- Half a tin of tomato paste
- Seasoning like Italian herbs, salt, red chilli powder, cumin seed powder
Heat the EVOO and put the chopped garlic in and let it brown slightly. Then add the onions and saute till it turns translucent. After that add the chopped vegetables and saute it for a while. Add the kidney beans and the seasoning now and turn it around a couple of times to mix it well. Next add the tomatoes and the tomato paste and add about a cup of water and let it boil. Once the soup comes to a boil, reduce the heat and let it simmer till the vegetables are almost cooked. This should be around 20 minutes. When the vegetables are almost cooked, throw in the macaroni and let it cook till al dente. Check for taste and take it off the gas. If at this point, you feel the soup is too thick, add in some water before you check for seasoning. Enjoy…