Pepper Rasam


  • Whole Black Pepper 1tsp
  • Jeera 1 tsp
  • Garlic 2 cloves
  • Tamarind 1 inch cube
  • Turmeric 1 pinch
  • Asafetida ½ pinch
  • Salt to taste
  • Oil
  • Curry leaves
  • Red chilies 2
  • Mustard seeds 1 tbsp
  • Urad dal 1 tsp



  1. Grind the black peppers, jeera, and garlic into coarse paste.
  2. Add 1 cup water to paste
  3. Dissolve the tamarind in 3 cups of water and add to the paste
  4. Add salt and turmeric to the paste


  1. Add 3 tbsp oil to pan and fry mustard seeds, urad dal, red chilies (broken in half)
  2. When the mustard seeds are spluttering add asafetida, curry leaves, and add the paste
  3. When the rasam starts to boil turn off the stove
Category: Main Course (V)  Tags: , ,
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