Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Pepper Rasam Recipe
In South India, pepper rasam is usually prepared during the winter monsoon season. Pepper is thought to have medicinal properties, and this rasam is often used as a home remedy for cough, cold, nasal congestion, and sore throat. It is also believed to aid digestion and boost immunity.
This rasam is watery, colorless, and doesn't contain lentils. It has a unique flavor that comes from spices used, including curry leaves, tamarind extract, turmeric powder, and whole black pepper. I did not include onion or garlic in this recipe, though you could add those ingredients if you wish.
Serve with rice or enjoy it on its own, after a meal. It's very easy to prepare with easily available ingredients.
|Prep time||Cook time||Ready in||Yields|
3 servings (2 cups per serving)
- 2 cups water, to make rasam
- 1 teaspoon tamarind pulp (or store-brought tamarind juice)
- 2 tablespoons cumin seeds
- 1-2 teaspoons black pepper, or to taste
- 1 inch piece fresh ginger
- 1/4 teaspoon turmeric powder
- 1-2 tablespoons jaggery, grated
- salt, to taste
- 1-2 teaspoons ghee, to temper
- 1-2 broken red chilies
- 1-2 sprigs fresh curry leaves
- 1/2 teaspoon mustard seeds
- In a large pan or vessel, boil 2 cups of water.
- In a bowl, add tamarind pulp and 1/4 cup of water. Soak for 10 minutes. Then squeeze the pulp, extract the juice and discard the fiber and seeds if any. Set extracted tamarind juice aside. (If you are using store-bought tamarind juice, no need to complete this step.)
- In a mortar and pestle or mixer jar, add cumin seeds, whole black pepper and ginger. Grind to a fine powder. Set aside.
- Once the water in the vessel starts boiling, add the prepared ground rasam powder to the boiling water. Let it boil for 3-4 minutes over medium heat.
- Add 1/4 teaspoon of turmeric powder and mix well.
- Add extracted tamarind juice (or store-bought tamarind juice), jaggery and salt to taste. Let it come to a boil and then turn off the heat.
- In a frying pan, heat the ghee and splutter the mustard seeds. Add the broken red chilies and fresh curry leaves. Fry and add this tempering to the rasam.
- Serve hot with hot steaming rice or serve as a soup.
- You can add cloves of garlic to enhance the flavor and medicinal properties of the rasam.
- After adding the ground spice powder, do not boil the rasam for a long time as the spice flavors will fade.
- You can add finely chopped coriander leaves to this rasam at the end.
- You can cook about 1/4 cup of lentils like pigeon pea (toor dal), and add along with tamarind juice if you want thick rasam. But this is optional.
- You can replace tamarind juice with lemon juice.
Shwetha bhat (author) from Bengaluru on July 07, 2020:
Danny from India on July 07, 2020:
Tasty and nutritious, good for digestion, favorite among South Indians after dinner and lunch.
Informative article Shreya.