Venkatesh Bhat makes Melagu Rasam | Rasam recipe in Tamil | PEPPER RASAM

Summary

In this episode of 'Idhayam Thotta Samayal,' Venkatesh Bhat demonstrates how to make a home-style Pepper Rasam, focusing on the balance of flavors like pepper and jeera (cumin) without overpowering elements like garlic. He shares tips on roasting and grinding the spices, cooking the toor dal, and preparing the tamarind base. Emphasizing the medicinal qualities of the dish, he also discusses the importance of choosing the right cooking vessel and offers variations like adding jaggery for sweetness. The result is a rich, flavorful Pepper Rasam perfect for building immunity and enjoying with family.

Takeaways

• 😀 The recipe is for a home-style/marriage-style Pepper Rasam using Idhayam Sesame Oil.
• 😀 The recipe does not include garlic, as garlic is considered overpowering and may mask the flavor of pepper.
• 😀 A key ingredient for the distinct flavor of this Rasam is the combination of pepper and cumin (jeera).
• 😀 The recipe highlights a medicinal benefit of the dish, especially beneficial during flu or cold seasons.
• 😀 A healthy immunity-boosting concoction is made using pepper, cumin, ginger, betel leaf, and turmeric.
• 😀 Roasting the spices, like pepper and cumin, should be done on low heat to enhance their flavors.
• 😀 The script emphasizes that cooked Toor Dal adds richness to the Rasam, making it a thicker variant.
• 😀 The traditional method includes using tamarind water, tomatoes, and spices like mustard and curry leaves for flavoring.
• 😀 It is important not to boil the Rasam for too long, especially when using lead-based cooking vessels, due to health risks.
• 😀 The Rasam should be served with coriander leaves for garnish and must not be overcooked after adding the ground spice powder.
• 😀 An alternative version of Rasam can be made without dal, using only tamarind, tomatoes, and spices for a lighter dish.

Q & A

Why is garlic excluded from the Pepper Rasam recipe?

Garlic is excluded from the recipe because it is an overpowering agent that can drown out the flavor of the pepper. The focus of the dish is to highlight the distinct flavor of the pepper.

What are the medicinal benefits of Pepper Rasam?

Pepper Rasam is considered to have medicinal properties, especially in boosting immunity and being a healthy option during flu or cold seasons. It can help strengthen the body against infections, but it's not a treatment for diseases like COVID-19.

What is the significance of using high-quality pepper in the recipe?

Using high-quality pepper ensures a more robust flavor, which is important for the distinct taste of Pepper Rasam. Roasting the pepper helps release its essential oils, enhancing its flavor.

How is Jeera (cumin) important for the flavor of Pepper Rasam?

Jeera is one of the key ingredients in Pepper Rasam that pairs with pepper to create a unique and distinct flavor. It also contributes to the dish's medicinal benefits.

What are the proper measurements for making the pepper-jeera powder?

To make the pepper-jeera powder, you need 2 tablespoons of pepper and 1 tablespoon of Jeera. These ingredients should be roasted and then ground into a powder with a consistency between coarse and fine.

Why is it important to avoid boiling Rasam too many times in a lead vessel?

Boiling Rasam too many times in a lead vessel can cause lead to dissolve into the dish, which is harmful to health. The recommendation is to turn off the heat after the first boil when using lead-based vessels to minimize the risk.

What is the difference between preparing Pepper Rasam with and without dal?

Pepper Rasam can be made with or without dal. When made with dal, it results in a thicker, richer consistency, while the version without dal is lighter and focuses more on the tomato-tamarind base.

Can jaggery be added to Pepper Rasam?

Jaggery can be added to the Rasam if you prefer a touch of sweetness, especially in Udupi cuisine. However, it is not traditionally used in Tamilian cuisine, which prefers a more savory version of the dish.

How do you prepare the tamarind water for this recipe?

To prepare the tamarind water, soak 25g of tamarind in 100ml of hot water, squeeze it to extract the juice, and strain it before adding to the Rasam.

What is the role of sesame oil in this Pepper Rasam recipe?

Sesame oil is used as a base for tempering the Rasam, imparting a rich flavor and fragrance. Idhayam Sesame oil is particularly emphasized for its high quality and superior taste.