PEPPER RASSAM - Quick Version

Rassam is a mouth watering curry.With white plain rise, it really gives heavenly feeling.Rassam has been my all time favorite curry.I have tried to come up with quicker version here.The efforts are very less while making this Rassam.May be ingredients look more in number, but process is very easy and quick.

 

The following measurement serves 2 -3 people sufficiently

Ingredients : 

1. 2 Tomatoes (boiled or pressure cooked)
2. Oil for tadka - 3 Table spoon
3. Things to go in oil - Mustard and Cumin seeds( 1 tea spoon each), hing and turmeric powder (1/2 tea spoon each),Curry leaves (5-6)
4. Garlic - 8 to 10 cloves
5. Green chillies - 3-4
6. Pepper seeds - 10
7. Salt to taste
8. Tamarind paste - 1 table spoon
9. jaggery - a chunk of 1 inch. 

Steps :

• Smash the bolied Tomatoes well.No need to strain out.
• Heat the oil on medium flame and add mustard seeds,Cumin seeds,hing and turmeric. Once they are fried,add the smashed tomatoes and fry well for around 5 to7 minutes.
• To this add around 6 cups of water and let it boil.
• Now, Grind the garlic,green chillies and pepper together.Add this mixture to the rassam along with salt,tamarind and jaggery.
• Close the lid for around 5 minutes.After 5 minutes take out the kid and let it cook for another 15 minutes.
• If needed, add some more water as this rassam is supposed to be watery and not thick curry.

TIPS:

• If you do not want to add green chillies,you can add 1 teas spoon of red chilli powder in oil
• You can adjust the quantity of green chilli, red chilli powder and pepper according to the taste you want.
• You can skip tamarind if you want to.