Pepper Rasam is a traditional South Indian dish, often served as an accompaniment to rice. It's made with cumin seeds, pepper, and garlic, and is especially effective when consumed during a cold or fever. This version is prepared without tomatoes and rasam powder.
Ingredients
Main Ingredients
- 1tbsppepper
- 1tbspcoriander powder
- 1tspcumin seeds
- 10clovegarlic
- 5pieceshallots
- 1piecetamarind (gooseberry-sized)
- 1/2tspturmeric powder
- 3cupwater
- salt to taste
For Seasoning
- 1tbspoil
- 1/2tspmustard seeds
- 1/4tspfenugreek seeds
- 2piecedried red chili
- 1sprigcurry leaves
- 1/4cupcoriander leaves
How to make Pepper Rasam
Preparation
Grind pepper, coriander powder, cumin seeds, garlic, and shallots in a mixer grinder with a little water.
Cooking
Heat oil in a khadai or earthen pot. Add mustard seeds and fenugreek seeds. Allow them to pop.
Add dried red chili and curry leaves.
Add the ground masala and sauté for 2-3 minutes.
Add tamarind paste, water, salt, and turmeric powder. Allow to boil for 5 minutes or until the raw taste of tamarind is gone.
Switch off the flame, add coriander leaves, and cover with a lid for 5 minutes.
Tips & Tricks
Serve hot with boiled rice for the best taste.
Recipe by
Gayatri
(@rene121)
Cooking is my passion. I love to create new recipes... and also love to learn about different cuisine.