Pepper rasam (menasina saaru) recipe.
On a cold winter, I just can't get enough of heartwarming pepper rasam or 'menasina saaru'. Menasu means peppercorns in Kannada and that’s the hero of this dish. Simple, clean cooking at its best. Not only does it taste amazing, but this rasam also helps clear up cold and cough that the winter brings with it!
This dish has all things you need to heal common cold or cough - peppercorn, cumin, and lemon. It is a perfect winter warmer and can be substituted for soups.
To make pepper rasam (menasina saaru), I boil toor dal with a pinch of turmeric and lots of water. I dry roast cumin seeds and peppercorn for a few minutes on low flame until they are aromatic. I then coarsely pound them in a mortar pestle. I add this to the boiled dal and let it simmer for a couple of minutes. I then prepare a tempering in ghee with mustard seeds, curry leaves, and hing. I add this to the saaru, turn off the flame and then squeeze in lemon juice.
Absolute comfort food. Relish this instead of a bowl of soup during winter and I am sure there is no looking back!
For authentic Mysore rasam recipe, click here.
- ½ cup pigeon pea (toor dal)
- ½ teaspoon turmeric powder
- 1 tablespoon cumin
- 2 tablespoon peppercorns
- Salt to taste
- 3-4 curry leaves
- ½ teaspoon mustard seeds
- 1 pinch asafoetida (hing)
- 1 tablespoon ghee
- 1 lemon
- Wash the toor dal and boil it with lots of water, and turmeric until it’s tender
- In a frying pan, dry roast the cumin and peppercorns until it turns aromatic. Pound them in a mortar pestle until it is coarsely ground
- Once the lentil is completely boiled, blitz it slightly and add the cumin-peppercorn mix and salt. Add water to adjust the consistency (usually it is similar to any clear soup). Bring to boil and simmer for 5 minutes
- Meanwhile, make the temper. Heat another frying pan and add ghee. Add mustard seeds and let it splutter. Add curry leaves and asafoetida. Turn of the heat
- Add the tempering to the saaru and turn off the heat
- Squeeze in the lemon and serve piping hot
- You can pressure cook the lentil to save time
- Make sure you add the lemon juice just before serving