Pepper Rasam is a hot and spicy South Indian style soup which is not only good for digestion but also works as best home remedy for sore throat and cold during winter months. Pepper rasam is very easy to prepare and does not take much time to make a healthy meal when served with steamed rice and coconut or paruppu thovayal. 🙂
- Prep Time: 10 mins
- Cook Time: 30 mins
- Serves: 2 – 3
- Tomato – 1 BIG SIZE finely chopped
- Tamarind – small gooseberry sized ball
- Whole black pepper – 1 tsp – TO GRIND/CRUSH
- Cumin seeds/Jeera seeds -1 tsp – TO GRIND/CRUSH
- Garlic – 4 cloves – TO GRIND/CRUSH
- Turmeric powder – a pinch
- Salt – as needed
- Oil as needed
- Mustard – 1 tsp
- Cumin seeds – 1/2 tsp
- Curry Leaves – few
- Red chilli – 2
- Keep all the ingredients ready. Soak tamarind in a cup of warm water, extract its juice and throw the pulp.
- Take a cup of tamarind extract, add chopped tomatoes, turmeric powder, crushed or coarsely grind-ed pepper + cumin + garlic mix, salt needed. Mix everything together using your hands.
- In a pan, add oil, mustard, cumin seeds, curry leaves, red chillies;
- Once spluttered, slowly pour the rasam mix that we have prepared (Step 2)
- Once froth starts forming on the top, switch off the gas. (do not boil the rasam ; it will not taste good).
- Garnish with coriander leaves.
Serve hot with Rice 🙂
- Pepper Rasam powder; Freshly made powder always gives better taste and flavor. But you can also prepare a powder and store it
- Measurement: Powder a equal amount of pepper and cumin seeds.
- Ghee give nice flavor to rasam. So if you like you can temper it with ghee.
- Adjust water quantity according to the thickness of the tamarind pulp.
- Dont let the rasam boil , which is important to make a good rasam.
- Adjust the red chillies according to your spice level.
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