Tuesday, November 17, 2009

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

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

• 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
• 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

• Dry coconut can be added instead of fresh coconut, but nothing can beat the taste of fresh coconut


  1. I need to try this....it is there in my to-do list...will try this for sure....looks yummmmmmmmmmmmmy.

  2. This looks very nice and healthy...ajji makes this...but the recipe is a bit different...will def try this version...


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