Pepper Rasam

Pepper Rasam
Pepper Rasam, Soupy South Indian Curry.. its a good diet for Sore throat, Cold, fever.. very light Diet  For age.. Tangy, Super hot, Spicy, flavorful rasam… we relish this with Paruppu Thogayal and Palak Fry…

It goes well with any kind of side dish.. when thinking of rasam.. i remember Omelet, fish fry, this will be the best combo forever.. any kind veg combine well with this hot rasam.. This soothy rasam has Ginger, Garlic, Pepper, Jeera, Hing, all digestion ingredients comes together to form a delicious rasam with mild ghee flavor in it.. however i d orasam for all days.. When ever i make chicken or mutton.. this rasam helps a lot in digestion…Rasam story will not end now.. we’ll go with the today’s recipe with step by step instruction…


Pepper Rasam

Prep Time: 5 mins    |  Cook time: 10 mins    |  Serves: 2



Tomato 2 nos
Turmeric Powder 1/4 tsp
Homemade/Readymade Rasam Powder(Optional) 1/2 tsp
Jaggery a pinch
Salt as per taste
Tamarind water 1 cup
Hing 1/4 tsp
Oil+Ghee 2 tsp+1 tsp
Coriander Leaves a hand ful
Curry Leaves 1 spring
Mustard 1 tsp
Red Chilli




To Grind

Coriander Seeds 1 tsp
Jeera/Cumin 1 tsp
Pepper 1 tsp
Garlic 2 pods
Ginger 1 inch
Red Chilli 3-4 



   1. Take Corinader seeds, red chillie, Jeera, Pepper, Ginger and Garlic in a mixer or blender and grind without adding water.. Chop the Tomatoes and set aside, squeeze the Tamarind in a cup of water..




   2. Heat the Kadai with Oil temper with mustard, Red chili, and curry leaves, then add the Powdered Masala and cook it for 2-3 mins till the raw smell goes away..
    3. Add in the Chopped Tomates and cook till they mashed well and ooze out the oil.. add in the Homemade/Readymade Rasam powder, hing and turmeric powder, mix them well..
    4. Add the tamarind water to the masala and add the jaggery and salt to it.. when it forms the bubbles in the side switch off the flame and Throw in the Coriander leaves..



    • The masala i grinder here gives the full flavorful rasam, i jus added the Readymade Rasam Powder for the Color..
    • Tangyness is unto your taste buds..
    • Adding Jaggery gives a good taste.. 
    • When cooking the masala keep the flame low to avoid burning..
    • For Rasam Have to add the Salt in the last step only..
    • Don’t keep it for boiling.. the taste may vary..
“Pepper Rasam”

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