Pepper Rasam


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pepper rasam


                                      Rasam is a combination of spices, with some veggies and lentils. It is just like soup. There are different  varieties of Rasam prepared in South India. Commonly rasam is prepared with Tomatoes often known as tomato rasam.

                            Among the variety of rasam, I felt one variety is so much interesting that using Hibiscus flower also is prepared in some parts of Kerala. It is known as hibiscus rasam. Another important factor that attracted me is that this rasam dish has lots of health benefits.

This is our mom's recipe.

In this recipe, we use pepper more. Even you can use tomato (optional).


Water- 750ml

Coriander powder- 3/4 tsp

Cumin - 3/4 tsp

Peppercorn -3/4 tsp

Mustard seeds- a pinch

Garlic-6 flakes

Tomatoes-3 (optional)

Shallots- 5-6

Asafoetida -  a pinch

Tamarind - a gooseberry size

Salt to taste

For tempering

Coconut oil - 2 tbsp

Curry leaves- 2 sprig

Dry red chili-3

Method of preparation

Dry roast cumin,garlic ,shallots,pepper for nearly 2-3 minutes on a low flame

Dry roast till aromatic smell comes.

After switching off  the flame, add coriander powder and asafoetida

Again saute it for one more minutes on that heat.

Keep it aside for sometime to bring it to room temperature.

Using a mortar and pestle or a mixer grinder ,crush these dry roasted ingredients.

Take a pan/claypot ,add the crushed mixture.

Add salt to taste, and extract that we get after soaking tamarind in warm water for 20 minutes,and water.

Bring it to boil on a low- flame for 10 minutes.

You can add tomatoes as well. But it is optional.

For tempering,

Heat oil in a pan, add mustard seeds.

Pop mustard seeds, add curry leaves and dry red chili.

Add this mixture to the prepared rasam.

Bring it to boil again for a minute .

Serve it .


Equipment I recommend:



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