Pepper Rasam

4 from 1 vote

Pepper rasam is a very popular south Indian dish which is served along with rice. It is a famous for its tangy and spicy flavours. It can also be enjoyed as a hot soup pepper rasam (without tempering) is considered as one of the best home remedies for cold, fever or sore throat.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Served AsDinner, Lunch
CuisineSouth Indian
Servings 4


  • Tamarind extract - Amla sized tamarind
  • 1 cup water
  • Masala powder - 1 tsp whole black pepper
  • 1 teaspoon cumin seed
  • 3 - 4 pods garlic
  • ½ tsp coriander seeds
  • Rasam preparation - 1 small tomato
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Salt
  • 1 cup water
  • â…› cup coriander leaves
  • 1 spring curry leaves


  • For tamarind extract - squeeze and soak it tamarind for 20 minutes.
  • For masala powder - Grind whole black pepper, cumin seeds and coriander seeds. The texture should be coarse.
  • Now add garlic cloves and grind it to a coarse texture. Do not grind it finely.
  • For rasam - In a pan add tamarind extract, salt, chopped tomato.
  • Now add ground powder, turmeric powder, curry leaves mix it well and boil it on medium flame.
  • Once it starts boiling, keep the flame on low and let it simmer for 10 - 15 minutes.
  • By this time, it will reduce in amount and tomato will be mushy.
  • Mash the tomatoes with spoon in case they are still hard rinse the mixer jar and add the water and bring to a boil on a medium flame.
  • Switch off the flame once froth starts forming on the top.
  • Garnish with chopped coriander leaves and keep it covered until serving.
  • Pepper rasam is ready to serve hot with rice.

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4 from 1 vote

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Neeru Gupta
Neeru Gupta

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