Chili Pepper Water

⏱ 25 mins 🍽 6 cups 🏷 Asian

This traditional Indian preparation is a spicy, tangy broth, often likened to rasam. It is designed to be served alongside rice with a main dish of meat or vegetables. The process involves infusing water with crushed red chilies, garlic, and a blend of ground spices before finishing with fried onions. The result is a flavourful, clear broth where the spices settle at the bottom.

Chili Pepper Water

Ingredients

  • 1 teaspoon garlic, rounded
  • 6 -8 red chilies
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black mustard seeds, ground
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon tamarind pulp
  • 10 dashes black pepper
  • salt, as needed
  • 6 -8 cups water
  • fresh coriander
  • 1 -2 curry leaf
  • 1/2 onion, sliced finely lengthwise
  • 2 tablespoons oil

Method

  1. Combine all ingredients except the sliced onion and oil, using your hand to crush the red chilies.
  2. Place the mixture on the heat to bring it to a boil.
  3. Once it reaches a vigorous, rolling boil, remove it from the heat source.
  4. Heat the oil in a different pan and fry the finely sliced onion.
  5. Transfer the fried onion into the pot containing the pepper water.
  6. Allow the combined mixture to return to a boil for a short time.
  7. Then, leave it to stand on the stove so the spices can sink to the base of the pot.
  8. Carefully pour the liquid into a serving dish, ensuring the settled spices remain in the cooking pot.

Nutrition (per serving)

Sodium13000 mg

Recipe details

CategoryAsian
AuthorRanikabani