Mahadeva's Bhaga Sasthra
163. Another Type Of Pepper Rasam
| Ghee | -<br>1<br>palam |
|---|---|
| Red Chillies | -<br>⅛ palam |
| Mustard Seed | -<br>⅛ palam |
- Black Gram ⅛ palam Bengal Gram -¼ palam Pure Water - ½ padi Curry Leaves - 1 palam Ghee - ½ palam Pepper -½ palam Grated Coconut - 1½palam Salt - ¼ palam Milk - ¼ padi
- 1. Heat ghee in a 1 and ½ padi water holding capacity lead coated vessel and season it using the 22nd seasoning method. Use red chillies, mustard, black gram and Bengal gram.
- 2. Pour pure water into the seasoning. Add curry leaves after frying it in the slow fire.
- 3. Heat ghee in another vessel and add pepper pods after frying and crushing the pods. Grind grated coconut, mix it with water and pour it into the rasam. Add salt and milk and boil the rasam.
- 4. Remove from fire and set aside.