Pepper Rasam is a very popular South Indian appetizing soup. It is very good for sore throat and cold. Pepper rasam is prepared with tamarind pulp,black pepper,cumin seeds and coriander seeds. No need to use tomatoes to prepare this rasam. A small piece of jaggery is added for sweet and sour taste. It goes well with steamed Rice and Ghee. Very flavorful,spicy and tangy pepper rasam is easy to prepare. It looks different from other rasam varieties like tomato rasam,lemon rasam.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4 to 6 servings
- Tamarind: A medium lemon sized ball ( Soaked in ½ cup of water)
- Jaggery: A small piece (according to taste)
- Black Pepper: 1 Tablespoon
- Cumin seeds: 1 Tablespoons
- Coriander seeds: 2 Tablespoons
- Red chilli powder: ½ Teaspoon
- Turmeric: ½ Teaspoon
- Salt: ½ Teaspoon (according to taste)
- Oil/ Ghee: 1 Tablespoon (for tempering)
- Garlic: 4 to 5 cloves (slightly crushed)
- Curry leaves: 6 to 8 leaves
- Mustard seeds,Cumin seeds, Urad dal: 1 Tablespoon (for tempering)
- Coriander leaves: few leaves (finely chopped)
- Onion: 1 medium sized (finely chopped)
- Green chilli: 1 finely chopped
- Dry roast black pepper, cumin seeds and coriander seeds in a pan on a slow flame till golden brown. Allow to cool for 2 minutes.
- Grind to prepare a fine powder. This is our freshly prepared pepper rasam powder.
- Soak tamarind in 1 cup of water for about 5 minutes and prepare pulp.
- Heat 1 tablespoon of oil/Ghee in a deep pan. Add mustard seeds,cumin seeds,urad dal and crushed garlic.
- When mustard seeds starts crackling add onion,curry leaves,chopped green chilli and fry for 2 to 3 minutes.
- Add freshly prepared pepper rasam powder. Fry for 1 minute.
- Add tamarind pulp, 2 cups of water and bring to a boil.
- Add jaggery,turmeric,red chilli powder and salt. Mix well. Adjust the seasoning.(If required add ¼ cup of water).
- Add finely chopped coriander leaves and cook for 2 to 3 minutes on slow flame.
- Transfer rasam to a serving bowl.
- Serve Pepper Rasam as a soup or serve along with steamed rice and Papad.
- Normally Ghee/clarified butter is used for tempering this Rasam but oil can also be used.
- Sugar can also be used in place of jaggery.