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Piper nigrum, black pepper is native to India but presently Vietnam is the major pepper producing country contributing about 34% of world's pepper production. Pepper is both seasoning and medicine. It is believed to be good in the cure of diseases like hernia, gangrene, heart problems, throat infections, indigestion, tooth decay etc., Pepper contains piperine which can dramatically increase the absorption of Vitamin-B, beta Carotene as well as other nutrients.

Red gram powder: 100 grams
Coriander Seeds : 100 grams
Cumin Seeds : 50 Grams
Black Peppers : 50 grams
Chopped Tomatoes : 1 Cup
Tamarind Paste : 1/2 Cup
Garlic bulbs : 1/4 Cup
Asafoetida : 1/2 Tea Spoon
Refined oil : 4 Table Spoons
Mustard Seeds : 1 Table Spoon
Curry Leaves : 20-25 nos
Green chillies : 6
Red Chillies : 4 nos
Brown Sugar : 1/2 Table Spoon
Chopped Coriander leaves : 1 Cup
Turmeric Powder : 1 Tea Spoon


1. To a deep bottomed vessel, add about five cups of water, add turmeric powder, red gram powder and boil.

2. Take coriander seeds, cumin seeds, black peppers ans red chillies into a grinding jar and grind into a fine rasam powder. Keep it aside.

3. To the boiling soup ( of step 1) add tamarind paste, rasam powder, brown sugar, tomato pieces, green chillies and salt and continue to boil.

4. To a frying pan add oil and heat. Splutter mustard seeds, add roughly mashed garlic bulbs, asafoetida and curry leaves and saute.

5. Add the above to the boiling soup. Boil for another minute and put off the flame.

6. Top with coriander leaves and serve with hot rice.

Preparation Time: 45 minutes Serves: 4 persons
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

This recipe has been viewed 1302 times.


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