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 it is a good digestive as well, some people like to drink a cup of pepper water after a meal.
Here is a simple step by step process for preparing tasty Anglo-Indian Pepper Water.
½ cup tamarind juice extracted from a small ball of tamarind or 2 tsp tamarind paste
FOR THE TEMPERING / SEASONING:
1 small onion sliced
2 red chillies broken into bits
1 tsp chopped garlic crushed roughly
½ tsp mustard seeds
A few curry leaves
2 tsp oil
How to Make Anglo-Indian Pepper Water
Cook all the mentioned ingredients under 'To Cook' 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 mentioned seasoning ingredients which should be used whenever a dish is to be seasoned/ tempered.
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.
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Sushmita!
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.
