Pepper rasam recipe - Menasina Saaru
Pepper lentil soup: Karnataka cuisine
Pepper rasam recipe or menasina saaru is a Karnataka recipe. There are
some other variations too of pepper rasam but I love this recipe and it
is a good one for the days when you or your family member has a cold or
It is great at any other time too when your tongue
wants something spicy and interesting.
ingredients combination is a bit different too. There is no souring
agent added to this rasam as is done in other rasam recipes.
If you like
to have a little sourness to your rasam, see the tips below. You will
also find some other variations there.
How to make pepper rasam or menasina saaru
Main ingredients for pepper rasam - menasina saaru
Yellow lentil - Pigeon pea - Toovar dal - Arhar dal
Skinned urad dal black gram - urad bean
Black pepper - Kali mirch
Cumin seeds - Jeera - Zeera
Ingredients for pepper rasam or menasina saaru
- Toor dal(toovar, arahar dal, yellow lentils, pigeon pea) - 1/4 cup
- Urad dal(split white lentil) 1 tsp
- Jeera (cumin seeds) - 1 tsp
- Black pepper seeds (menasu, milagu, miri)- 1 tsp or more according to taste
- Salt - 1/2 tsp or according to taste.
- Grated fresh coconut (optional) - 1 tbsp
- Ghee -1/2 tsp for roasting spices
- Water - 2-3 cups or as needed.
Ingredients for tempering
- Ghee - 1 tsp
- Cumin seeds - 1/4 tsp
Preparing pepper rasam - Menasina saru
- Cook tuvar dal till it is soft on the stove top or in the pressure cooker.
- Heat a small frying pan and add 1/2 tsp ghee.
- Add urad dal, jeera,
black pepper corns and roast them till urad dal turns golden. The
pepper corns would also splutter by that time.
- Take off fire and cool.
- After the spices are cooled, grind them to fine powder. Add the grated coconut and some water and grind to paste.
- Add the paste to a deep thick bottomed pan along with the cooked
tuvar dal and bring to boil.
- Add water depending on how thin you want
the rasam to be. You will need to add about 1 1/2 to 2 cups of water.
- Boil for 5 minutes.Add salt and continue boiling.
Making tempering and adding to rasam
- Heat 1 tsp ghee
- Add cumin seeds.
- When they splutter, take off fire and add the tempering to the boiling rasam.
- Switch off the rasam and cover with a plate. Keep covered for a few minutes.
- Stir and your pepper rasam is ready to serve as a hot drink by itself or as an accompaniment with plain rice.
- Soaking tuvar dal in water for 30 minutes before cooking reduces cooking time.
- You may mash the cooked toor dal with the back of the spoon or put it in a blender or use a hand blender.
- If you like a bit thicker consistency rasam, add a teaspoonful
roasted chana(hurigadale, puthane, dalia) while grinding the spices.
- Personally, I prefer it
without any sourness but if you must have a little sourness, you may add a little tamarind
paste, or tomato puree or paste or tomato pieces while boiling the
- You may also add a a little lemon juice. But add it after taking
the rasam off the stove or just before serving.
- You may add a little red chili powder when the rasam is boiling if you wish.
- Using ghee for roasting spices and for tempering adds to the flavor.
- You may also use vegetable oil instead of ghee.
Hope you find this pepper rasam recipe useful. Pepper rasam is also reffered to as menasu saru, milaga rasam or milagu rasam.
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