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Thursday, 13 July 2017

Pacha Kurumulaku Rasam / Green Peppercorn Rasam


1/4 cup toor dal
4 bunch ( 2 tbsp) green peppercorn/ pacha kurumulaku
5 garlic cloves
1 1/2 tsp cumin seeds
2 green chillies, slit
1 sprig curry leaves
1 tsp mustard seeds
1 tsp turmeric powder
a pinch of asafoetida
2 tbsp coriander leaves
1 lemon
salt to taste
1 tbsp ghee/ oil

  1. Pressure cook the toor dal with a cup of water till soft. Once the steam releases, open the cooker and mash the cooked dal until mushy with a masher or backside of a ladle. Keep it aside.
  2. Grind the green peppercorns, garlic and cumin seeds together as a coarse paste and keep it aside.
  3. Heat ghee in a pan and splutter mustard seeds. Add slit green chillies and curry leaves and saute.
  4. Then add the mashed toor dal with 2-3 cups of water, turmeric powder, ground paste, asafoetida , chopped coriander leaves and salt and boil on low-medium flame until froth starts forming at the top. 
  5. Switch off the flame and squeeze the lemon juice. Mix well and then serve with rice...


  1. Have never seen pachakurumulaku here... love the color of the rasama... just apt for coughs and cold...


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