Jeera Pepper Rasam (Weight Loss After Pregnancy) Recipe

Ingredients

• 1/2 tsp ghee
• 1 tsp peppercorns (kalimirch)
• 1 1/2 tsp cumin seeds (jeera)
• 1 1/2 tsp toovar (arhar) dal
• 1 whole dry Kashmiri red chilli broken into pieces
• 1/4 tsp asafoetida (hing)
• 1 tsp ghee
• 1 tsp mustard seeds (rai / sarson)
• 1/2 tsp cumin seeds (jeera)
• 1 whole dry Kashmiri red chilli, broken into pieces
• 7 to 8 curry leaves (kadi patta)
• tamarind (imli) pulp
• salt (namak) to taste

Steps

1. Heat the ghee in a small non-stick pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they release a pleasant aroma. Keep aside.
2. Blend in a mixer to a fine powder. Keep aside.
3. Heat the ghee in a deep non-stick pan and add the mustard seeds.
4. When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté on a medium flame for a few seconds.
5. Add the tamarind water and salt, mix well and simmer for 7 to 8 minutes or till the raw smell of tamarind disappears.
6. Add the prepared masala, mix well and simmer for another 2 minutes. Serve hot.