Pepper Rasam – Sadvidya Foundation
Pepper Rasam is a very tasty dish. It is tridhātus sāmya, balances all three doshas. This rasam provokes the appetite and is helpful for indigestion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sadvidyafoundation.org.
Ingredients
- ½ cup/100g toor dāl
- 5 cups/1¼ litre water
- 1½ tsp fine rock salt
- 4 tsp jaggery
- ¼ cup coriander leaves, chopped
- First voggarane
- 2 tsp ghee
- ½ tsp mustard seeds
- 1 tsp split urad dāl
- ½ – 1 tsp whole black peppercorns
- 1 tsp cumin seeds
- ⅛ tsp asafoetida powder
- 6 fresh curry leaves
- ⅛ tsp turmeric powder
- ½ cup/40g shredded dried coconut
- 1 cup/250ml warm water
- Second voggarane
- 1 tsp ghee
- 6 fresh curry leaves, torn in half
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