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A wonderfully aromatic and spicy pepper rasam from Karnataka. This traditional soupy delight, known for its soothing properties, is the perfect comfort food for a cold day, best enjoyed with a bowl of hot steamed rice.
For 4 servings
Prepare Spice Powder & Tamarind Extract
Cook the Rasam Base
Prepare the Tempering (Tadka)
A wonderfully aromatic and spicy pepper rasam from Karnataka. This traditional soupy delight, known for its soothing properties, is the perfect comfort food for a cold day, best enjoyed with a bowl of hot steamed rice.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 59.3 calories per serving with 0.75g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Finish and Garnish
Rest and Serve
Add 3-4 cloves of lightly crushed garlic to the tempering along with the mustard seeds for a pungent, aromatic twist.
Add 1/4 cup of cooked, mashed toor dal (pigeon peas) to the rasam base in Step 2. This makes the saaru thicker and more wholesome.
Add one finely chopped ripe tomato to the pot along with the tamarind water and cook until it turns soft and mushy before simmering.
Black pepper stimulates the secretion of hydrochloric acid in the stomach, which aids in proper digestion. Cumin and hing also help in reducing gas and bloating.
The heat and pungency from black pepper act as a natural decongestant, helping to clear nasal passages and relieve coughs. This warm, soupy dish is incredibly soothing for a sore throat.
The combination of black pepper and turmeric is a powerful immunity booster. Piperine in pepper enhances the absorption of curcumin from turmeric, a potent antioxidant and anti-inflammatory compound.
Curcumin in turmeric is a well-known anti-inflammatory agent. When combined with piperine from black pepper, its bioavailability increases, helping to combat inflammation in the body.
Menasina Saaru is very low in calories. One serving (approximately 1 cup) contains about 55-65 calories, making it a light and healthy dish.
Yes, it is very healthy. It's packed with beneficial spices like black pepper, cumin, and turmeric, which are known for their digestive, anti-inflammatory, and immunity-boosting properties. It's often consumed as a home remedy for colds and coughs.
The key difference is the dominant spice. 'Menasu' means pepper in Kannada, so Menasina Saaru has a pronounced, pungent flavor of black pepper. Regular rasam often uses a more complex blend of spices (rasam powder) and frequently includes tomatoes and dal.
Absolutely. Simply replace the ghee used for tempering with a neutral vegetable oil like sunflower oil or coconut oil.
You can store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop without bringing it to a rolling boil.
While you can, the authentic taste of Menasina Saaru comes from freshly roasted and ground spices. Using pre-made powder will result in a different flavor profile.
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