Posted by Sneha on March 12, 2007
The black pepper as a culinary spice and condiment is well known throughout the world. Grown predominantly in the Western Ghats region of India, it also has lots of medicinal values. It is used to soothe sore throat, in aiding digestion, improving appetite and also has anti-bacterial qualities. Read more about black pepper here . In my house, it has kind of become a tradition to make this rasam the moment someone sneezes or even complains of sore throat. What better dinner on a cold wintry day than the Molagu Sathumudhu (sathumudhu = Rasam),also called pepper-jeera rasam or even kali mirch ki rasam (by my Punjabi friend 🙂 ), with hot steaming rice and roasted papad?
This is the way my mom makes it and now I do too…
For the powder
1 tbsp black pepper
1 tbsp jeera
1 tsp dhania
For making rasam
1/2 cup cooked Tur dal
3-4 medium sized tomatoes
1/2 tsp tamarind paste (or to taste)
1/4 tsp turmeric powder
Salt to taste
oil 2 tsp
1. Take a drop of ghee and roast the black pepper, jeera and dhania, seaparately until they give a nice aroma.
2. Dry grind the dhaniya first to a smooth powder and then add pepper and jeera and grind very coarsely.
4. Mix the cooked tur dal, tomatoes, tumeric, tamarind paste, salt and boil till tomatoes are softened and give out the juices.
5. Add water and make it to rasam consistency (thinner than sambar) – about 2 cups approx. would work.
6. Once it starts boiling, add about 2tsp of the spice powder(more if u need spicy or if your taste buds need tickling, due to the cold 😉 ) and boil for 5 more mins and take off heat.
7. Season with mustard, curry and coriander leaves and asafoetida.
Enjoy Iyengar style Molagu sathumudhu!!!.