Black Pepper Rasam
40 minutes
1113 reads
About Black Pepper Rasam
This easy Black Pepper Rasam is a comforting South Indian classic, perfect for those times when your taste buds feel dulled, especially after a fever. With its bold blend of roasted Bengal gram, cumin seeds, and black pepper, this rasam is both soothing and invigorating, gently awakening the palate when your tongue feels rough or unresponsive.
Traditionally enjoyed as a light meal or a healing broth, Black Pepper Rasam is also cherished for its natural ability to provide relief from cough and cold. The warmth of black pepper and the tang of tamarind paste come together in a nourishing bowl, making it an ideal dish to restore both flavor and wellness during recovery.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
- 2 tbsp Gram Flour bengal gram, roasted, roasted bengal
- 1 tbsp Coriander Seeds roasted
- 1 tsp Cumin Seeds roasted
- 1 tsp Pepper black, roasted
- 2 tbsp Tamarind Paste
- 1.5 tsp Salt or as per taste
- 1.5 leaves Curry Leaves
- 1/4 tsp Sugar
Instructions
- Grind all the roasted masala. Take a deep pan add 2 glasses water to boil. Then add the coursely grinded masala.
- Stir continuously it should not be lumped. Add tamarind paste, salt and sugar.
- It can be served along with any other food. If you like to add any vegetables like drum stick or ladies finger that also can be done.
Recipe Notes
It is very good for cough and cold. Adding few vegetables that also give good taste.
Additional Tips
- For a deeper, nuttier flavor, dry roast the Bengal gram and cumin seeds separately before grinding; this enhances their aroma and adds complexity to the rasam.
- If you prefer a thicker consistency, add a small amount of cooked and mashed toor dal (pigeon pea) to the rasam while simmering; this variation is especially comforting during illness.
- For an extra layer of freshness, finish the rasam with a sprinkle of chopped coriander leaves and a squeeze of lemon just before serving—this accentuates both the tang and herbal notes.
- Leftover rasam can be refrigerated for up to two days; gently reheat and serve over steamed rice or as a sipping broth to maximize its soothing qualities.
Related Posts You May Like
Recipe Nutrition
Calories: 2kcalSodium: 1710mg
Geeta Biswas
Articles: 919
3 Comments
Leave a Reply
You must be logged in to post a comment.
This is fantastic! Thank you for sharing.
This is perfect! Can’t wait to taste it.
This is amazing! Excited to make it.