Jeera Pepper Rasam ( Weight Loss After Pregnancy )

by Tarla Dalal

add to my cookbook add to shopping list

Added to 37 cookbooks This recipe has been viewed 33870 times

Jeera-pepper rasam, some times common cold and feverishness after pregnancy call for a hot and spicy antidote – this jeera-pepper rasam is ideal to keep the sniffles away. I’ve restricted the ghee to 1 tsp, so enjoy this weight loss friendly dish plain or mixed with rice.

Add your private note

Jeera Pepper Rasam ( Weight Loss After Pregnancy ) recipe - How to make Jeera Pepper Rasam ( Weight Loss After Pregnancy )

Tags

Preparation Time: 15 mins Cooking Time: 12 mins Total Time: 27 mins 4Makes 4 servings
Show me for servings

Ingredients

For The Masala
1/2 tsp ghee
1 tsp peppercorns (kalimirch)
1 1/2 tsp cumin seeds (jeera)
1 1/2 tsp toovar (arhar) dal
1 whole dry kashmiri red chilli broken into pieces
1/4 tsp asafoetida (hing)

Other Ingredients
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 whole dry kashmiri red chilli , broken into pieces
7 to 8 curry leaves (kadi patta)
3 tbsp tamarind (imli) pulp , mixed with 2 cups of water
salt to taste

Method

For the masala

Heat the ghee in a small non-stick pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they release a pleasant aroma. Keep aside.
Blend in a mixer to a fine powder. Keep aside.

How to proceed

Heat the ghee in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté on a medium flame for a few seconds.
Add the tamarind water and salt, mix well and simmer for 7 to 8 minutes or till the raw smell of tamarind disappears.
Add the prepared masala, mix well and simmer for another 2 minutes. Serve hot.