Pepper Rasam
A flavorful and spicy South Indian rasam made with black pepper, cumin, tomatoes, and tamarind, perfect as a light soup or side dish.
25m4Servings
Nutrition
56kcal
1gProtein
10gCarbs
2gFat
Ingredients
Black Pepper
2 tsp
Cumin Seeds
1 tsp
Garlic
2 cloves
Tomatoes
2 pieces
Tamarind
small ball
1 piece
Oil
1 tsp
Mustard Seeds
⅛ tsp
Fenugreek Seeds
⅛ tsp
Dry Red Chilies
2 pieces
Asafoetida
⅛ tsp
Turmeric Powder
¼ tsp
Curry Leaves
1 sprig
Water
2 cups
Salt
To taste
to taste
Coriander Leaves
1 sprig
Instructions
1Prepare Spices and Aromatics
5m
5mGrind Pepper and Cumin
In a mortar and pestle, add 2 tsp black peppercorns and 1 tsp cumin seeds. Pound them into a coarse powder.
Add Garlic
Add 2 cloves of garlic to the mortar with the ground spices and pound them together until roughly crushed.
2Prepare Tamarind
3m
3mSoak Tamarind
Soak a small ball of tamarind in about 1/4 cup of warm water for a few minutes. Squeeze the tamarind with your fingers to extract the pulp and discard the fibrous residue.
3Sauté Aromatics
3m
3mHeat Oil
Heat 1 tsp oil in a pot over medium heat.
Temper Spices
Add 1/8 tsp mustard seeds, 1/8 tsp fenugreek seeds, and 2 dry red chilies. Let them splutter.
Add Asafoetida and Turmeric
Add 1/8 tsp asafoetida and 1/4 tsp turmeric powder. Stir briefly.
Add Curry Leaves
Add a sprig of curry leaves and sauté for a few seconds until fragrant.
4Cook Tomatoes and Spices
5m
5mAdd Tomatoes
Add 2 chopped tomatoes to the pot and sauté for 2-3 minutes until they start to soften.
Add Ground Spices
Add the pounded pepper and garlic mixture to the pot. Stir well.
5Simmer Rasam
7m
7mAdd Tamarind Extract and Water
Pour in the extracted tamarind water and 2 cups of regular water. Mix well.
Add Salt
Add salt to taste. Stir everything together.
Boil Rasam
Bring the rasam to a rolling boil, then reduce the heat and let it simmer for about 5-7 minutes to allow the flavors to meld.
6Finish and Serve
1m
1mGarnish
Turn off the heat. Garnish with fresh coriander leaves.
Serve
Serve hot rasam with rice or as a soup.
Tips
For a richer flavor, you can lightly roast the peppercorns and cumin seeds before grinding.
Adjust the quantity of red chilies and black pepper according to your spice preference.
Ensure the rasam boils well after adding tamarind to cook out the raw taste.
Do not overcook the rasam after adding coriander leaves, as it can diminish their fresh flavor.