How to Make Menasina Saaru (Black Pepper Rasam)

                                         Menasu in Kannada means Pepper. Menasina Saaru is a very healthy rasam usually had in winters or when a person is having a cold. This Rasam is very particular to Karnataka. This Rasam is intended to be spicy but, you can add pepper as per your taste and preference. Lets check How To Make Menasina Saaru(Black Pepper Rasam).

Ingridients:

Oil - 1tsp

Bengal Gram - 1tbsp

Urad dal -  1tbsp

Rice - 1tsp (you didnt guess this, did you?)

Black pepper - 1 tsp - If you want spicy, add more.

Curry leaves - 5-6 leaves

Grated Coconut- small cup (Tbsps)

Milk - 1/2 glass

Jaggery - 1 very small piece

Salt - to taste.

For seasoning:

Bengal gram - 1 tsp

Ghee - 1 tsp

Procedure:

On a medium flame, heat the oil in a pan.

Add pepper until it crackles a little bit.

Now, add Bengal gram, urad dal,rice,curry leaves.

When the Dal changes colour and gives out an aroma, switch it off.

Add grated coconut and mix will.

When it cools down, add little water and grind the contents of the pan into a fine paste.

Pour this paste into a big vessel. Add 4-5 cups of water. Add salt accordingly. Add a few curry leaves and keep it for boiling.

Keep stirring.

If you feel that the consistency is thick, add more water.

Add the small piece of jaggery and put off the flame when it boils.

In a seasoning kadai, add ghee and the bengal gram.

Fry until the Bengal gram changes colour and pour it into the cooked Rasam.

Voila!! Black pepper Rasam is ready.

Pic Courtesy: Sneha Ramachandran

You can eat this with rice.

You can also drink this as soup.

Enjoy!