Easy South Indian Pepper Rasam Recipe

Updated on July 8, 2020
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Pepper Rasam
Pepper Rasam

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.

Cook Time

Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: 3 servings (2 cups per serving)

Ingredients

  • 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

Instructions

  1. In a large pan or vessel, boil 2 cups of water.
  2. 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.)
  3. In a mortar and pestle or mixer jar, add cumin seeds, whole black pepper and ginger. Grind to a fine powder. Set aside.
  4. 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.
  5. Add 1/4 teaspoon of turmeric powder and mix well.
  6. 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.
  7. 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.
  8. Serve hot with hot steaming rice or serve as a soup.

Photo Guide

In a vessel or kadai, add 2 cups of water bring to a boil.
In a vessel or kadai, add 2 cups of water bring to a boil.
In a bowl, add 1 teaspoon of tamarind. Soak for 10 minutes or till soft.
In a bowl, add 1 teaspoon of tamarind. Soak for 10 minutes or till soft.
Squeeze the tamarind juice and discard the fiber and seeds if any. Set aside.
Squeeze the tamarind juice and discard the fiber and seeds if any. Set aside.
Take 2 tablespoons of cumin seeds, 1-2 teaspoons of whole black pepper and 1 inch piece of ginger.
Take 2 tablespoons of cumin seeds, 1-2 teaspoons of whole black pepper and 1 inch piece of ginger.
Transfer the spices to a mortar and pestle or a mixer jar and grind to fine powder.
Transfer the spices to a mortar and pestle or a mixer jar and grind to fine powder.
Your pepper rasam powder is ready (you can make this powder ahead of time and store for later use).
Your pepper rasam powder is ready (you can make this powder ahead of time and store for later use).
Check to see if the water has started boiling.
Check to see if the water has started boiling.
Add prepared pepper rasam powder and allow to boil for 3-4 minutes over medium heat (do not boil too much as the pepper will lose its flavor).
Add prepared pepper rasam powder and allow to boil for 3-4 minutes over medium heat (do not boil too much as the pepper will lose its flavor).
Add 1/4 teaspoon of turmeric powder and mix well.
Add 1/4 teaspoon of turmeric powder and mix well.
Add prepared tamarind juice.
Add prepared tamarind juice.
Add 1-2 tablespoon of jaggery (or adjust as per taste).
Add 1-2 tablespoon of jaggery (or adjust as per taste).
Add salt to taste.
Add salt to taste.
Let it come back to the boil and boil for 1-2 minutes over low heat till the raw smell of tamarind disappears. Switch off the flame.
Let it come back to the boil and boil for 1-2 minutes over low heat till the raw smell of tamarind disappears. Switch off the flame.
In a pan, heat 1-2 teaspoons of ghee.
In a pan, heat 1-2 teaspoons of ghee.
Splutter the mustard seeds, add broken red chilies and fresh curry leaves. Fry for a few seconds.
Splutter the mustard seeds, add broken red chilies and fresh curry leaves. Fry for a few seconds.
Add the tempering to the rasam.
Add the tempering to the rasam.
Serve hot with hot rice or serve as a soup.
Serve hot with hot rice or serve as a soup.

Notes

  • 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.

Nutrition Facts
Serving size: 1
Calories 220
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 6 g30%
Carbohydrates 30 g10%
Sugar 10 g
Fiber 7 g28%
Protein 6 g12%
Sodium 70 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
5 stars from 1 rating of South Indian Pepper Rasam

Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      4 weeks ago from Bengaluru

      Thank you.

    • Danny Fernandes profile image

      Danny 

      4 weeks ago from India

      Tasty and nutritious, good for digestion, favorite among South Indians after dinner and lunch.

      Informative article Shreya.

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