Pepper Rasam

Pepper Rasam - Plattershare - Recipes, food stories and food lovers

About Pepper Rasam

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.
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Recipe Time & More

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Served AsDinnerLunch
Servings - 4


  • tamarind pulp or amla, or tamarind amla sized tamarind
  • 1 cup Water
  • 1 tsp Whole Black Pepper or masala masala powder
  • 1 tsp Cumin Seed
  • 3 - 4 pods Garlic
  • 1/2 tsp Coriander Seeds
  • 1 Tomato rasam preparation
  • 1 tsp Turmeric Powder
  • 1 tsp Salt or as per taste
  • 1 cup Water
  • cup Coriander â
  • 1 leaves Curry spring


  • 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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Neeru Gupta
Neeru Gupta

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