Pepper Rasam

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  • Food Type: Vegan

Recipe Type


 Cuisine By Region


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   Tomatoes -2 medium or 1 big
   Tamarind - small gooseberry sized ball
   Whole black pepper - 1 tsp
   Cumin seeds/Jeera seeds -1 tsp
   Garlic - 2 cloves
   Turmeric powder - a pinch
   Sambar powder -1/2 tsp (optional)
   Curry leaves - few
   Salt - as needed

For the seasoning

   Ghee - 1 tsp
   Mustard seeds - 1 tsp
   Red chilli - 1
   Curry leaves - few

   For Garnishing

   Coriander leaves - 2 tbsp finely chopped


Keep all the ingredients ready.

Soak tamarind in a cup of warm water, extract its juice and throw the pulp. (You can either extract tamarind pulp or you can even add the tamarind as such in water for this rasam alone)

Grind jeera, pepper and garlic for a few seconds in a mixie or you can just crush it. (do not grind finely)

Take a cup of tamarind extract, add chopped tomatoes, sambar powder, turmeric powder, crushed pepper + cumin + garlic mix, salt needed and curry leaves. Boil it.

Once it starts boiling, keep the flame on low and let is simmer for 10-15 minutes or until the raw smell of the tamarind goes. By this time, the rasam would have reduced a little. (see pic below).

Now add 1 3/4 cup of water, boil on medium flames until froth starts forming at the top. (see picture below)
Once froth starts forming on the top, switch off the gas.(do not boil the rasam as it will not taste good).Garnish with finely chopped coriander leaves.

Heat a tsp of ghee, add mustard seeds, when it splutters, add red chilli, curry leaves and pour it over the rasam.

Serve hot with steamed rice and Enjoy!

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