Pepper Rasam is an Indian-style thin soup made with black peppercorns and few spices. It is spicy, hot and very delicious.
Table of Contents
Pepper Rasam
How to make Pepper Rasam at home | South Indian | Quick and Easy Recipe: Try this quick and easy Pepper rasam recipe described in a very elaborate way. It tastes really amazing with steamed rice. Made from pepper, cumin seeds, garlic, and other spices, it is very comforting, good for digestion, and very effective when taken during cold and fever.
Ingredients Needed for Pepper Rasam
- Tomatoes: Plum or any other kind of ripe tomatoes.
- Oil: Sunflower oil or ou can use any cooking oil.
- Tamarind: Homemade or store bought tamarind paste.
- Coriander leaves: Fresh coriander leaves.
- Spices: A minimal spices like mustard,cumin,curry leaves,turmeric,red chilli and salt. etc.
How to make Pepper Rasam?
Heat oil in a pan and add asafetida, curry leaves, whole red chilies, mustard seeds, and curry leaves. Let the seeds crackle for some time.
Add the crushed garlic and peppercorns and cook for 2 minutes. Now add the chopped tomatoes and let them cook until they are tender. Stir in tamarind paste, salt, turmeric, and red chili powder.
Add 3 cups of water and cook covered for 5-7 minutes. Remove from heat and add chopped coriander leaves. Serve and enjoy
Serving Suggestions
Serve the pepper rasam such as a heart ad comforting soup. You can also pair it with steaming hot plain rice, some ghee, and papadums.
Expert Tips
- Make sure to coarsely grind theblack peppercorns for some extra flavors.
- This rasam is quite hot,If you want you can adjust the amount o chilli as per your choice.
- Store the leftover rasam in refrigerator and use as required.
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Recipe Card
Pepper Rasam
A spicy and tasty rasam made with pepper and some other spices.
- 2-3 tomatoes, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon peppercorn, crushed
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- salt to taste
- 3-4 dried whole chillies
- few curry leaves
- a pinch aseftida
- 1/4 cup tamarind pulp
- 1 tablespoon oil
- 1/4 cup corinader leaves, chopped
- 3 cups water
Heat oil in a pan and add asafetida, curry leaves, whole red chilies, mustard seeds and curry leaves. Let the seeds crackle for some time.
Add the crushed garlic and peppercorns and cook for 2 minutes.
Now add the chopped tomatoes and let them cook until they are tender. Stir in tamarind paste, salt, turmeric and red chili powder.
Add 3 cups of water and cook covered for 5-7 minutes.
Remove from heat and add chopped coriander leaves. Serve and enjoy.
Add more or fewer tomatoes depending on your desired consistency.
Always let me know how this recipe turned out in the comments below.I will be so excited to hear how you served your Pepper Rasam and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
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