Menasina Saru / Black Pepper Rasam

A very simple and easy to make variety of rasam, made with pepper as a main ingredient. It is best suited for a cold and rainy day, with a bowl of piping hot rice. Nothing else can beat this rasam. Also makes a great meal if you’re just about recovering from cold, cough or fever, adding the health benefit of pepper and cumin seeds, and soothing the throat.

Menasina Saru / Black Pepper Rasam

Preparation time : 5 min Cooking time : 10 min Serves : 5-6 Ingredients: Black pepper - 2 Tsp Cumin seeds - 3 Tsp Urad dal - 3 Tsp Channa dal - 1 Tsp Red Chili - 1 Curry leaves - 10-12 Coconut - 2 Tbsp, grated Salt - ½ Tsp or as per taste Water - 4 Cups, change acc to consistency Milk - ½ Cup For tempering: Cumin seeds - 1 Tsp Ghee - 1 Tsp Method: • In a skillet / kadai, roast pepper, Cumin seeds, Urad dal, Channa dal, Red Chili and Curry leaves till the lentils turn golden brown • Let it cool slightly • Grind the roasted mixture with coconut and water if needed to make a very fine paste • Transfer the ground paste to a larger vessel, add enough water to get rasam-like consistency • Add salt and allow to boil for 5-8 minutes • Add milk and put off the heat Tempering: • Heat ghee in a small skillet • Add cumin seeds and allow it to sputter • Add this crispy garnishing to the menasina saru just before serving • Serve hot with piping hot rice and a spoon of ghee Tips n Tricks: • Make sure to grind the ingredients into a very smooth paste, which will add to the taste Variations: • Dry coconut can be added instead of fresh coconut, but nothing can beat the taste of fresh coconut