ANGLO-INDIAN PLAIN PEPPER
WATER
Pepper
water ( Rasam in local parlance) invariably
forms part of the afternoon meal in Anglo-Indian Homes. It’s usually had with
plain white rice and accompanied by either a meat, poultry, or a seafood dish
that is generally a dry fry. Pepper water should always be of a watery
consistency. Since its good digestive as well, some people like to drink a cup
of pepper water after a meal. Here is a simple step by step Recipe for
preparing tasty Anglo-Indian Pepper Water. This recipe is featured in my Recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST.
Serves
6 Preparation Time 20 minutes
Ingredients
2
large tomatoes chopped
1
teaspoon pepper powder
1
teaspoon chillie powder
1
teaspoon cumin powder
½
teaspoon turmeric powder
½
teaspoon coriander powder
Salt
to taste
½
cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons
tamarind paste
Cook
all the above with 3 or 4 cups of water in a vessel on high heat till it boils.
Reduce the heat and cook on low heat for about 5 or 6 minutes. Season as
follows with the under mentioned ingredients which should be used whenever a
dish is to be seasoned/ tempered.
FOR THE TEMPERING
/ SEASONING:
I
small onion sliced
2
red chilies broken into bits
1
teaspoon chopped garlic crushed roughly
½
teaspoon mustard seeds
A
few curry leaves
2
teaspoons oil
Heat
the oil in a suitable vessel and add the mustard seeds. When they begin to
splutter, add the curry leaves, onion, crushed garlic and red chilies and sauté
for a few minutes. Pour the cooked
pepper water into this and simmer for 2 minutes. Turn off the heat. Serve hot with rice and any dry side dish
such as Meat Pepper Fry, Meat Jalfrazie, Chicken Fry, Fried Fish or Prawns or a
piece of fried Salt fish
