Pepper water or Rasam invariably forms part of the afternoon meal in Anglo-Indian Homes. It is usually had with plain white rice and accompanied by either a meat, poultry, or a seafood dish that is generally a dry fry. Pepper water should always be of a watery consistency. Many people like to drink a cup of pepper water after a meal since it aids in digestion.
Serves 6 Preparation Time 20 minutesINGREDIENTS FOR THE PEPPER WATER
2 large tomatoes chopped
1 teaspoon pepper powder
1 teaspoon chillie powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon coriander powder
Salt to taste
½ cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons tamarind paste
Cook all the above with 4 or 5 cups of water in a vessel on high heat till it boils. Reduce the heat and cook on low heat for about 5 or 6 minutes.
Temper or Season the Pepper Water as follows with the under mentioned ingredients which should be used whenever a dish is to be seasoned/ tempered.
INGREDIENTS FOR THE SEASONING / TEMPERING THE PEPPER WATER
I small onion sliced
2 red chilies broken into bits
1 teaspoon chopped garlic crushed roughly
½ teaspoon mustard seeds
A few curry leaves
2 teaspoons oil
Heat the oil in a sutiable vessel and add the mustard seeds. When they begin to splutter, add the curry leaves, onion, crushed garlic and red chilies and sauté for a few minutes. Pour the cooked pepper water into this and simmer for 2 minutes. Turn off the heat. Serve hot with rice and any meat side dish.
Note: The pepper water can be prepared by using fresh red chilies, cumin seeds, coriander seeds and peppercorns ground in a mixer or blender instead of the powders.