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a bowl of pepper rasam is on the table
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5 from 2 votes

Pepper Rasam

Pepper rasam is one of the easiest and great tasting south Indian rasam recipes. Easy because it needs very few ingredients and also because you can go from start to finish in 30 minutes or less.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Allergen: Dairy free, Peanut free
Difficulty: Easy
Servings: 4
Calories: 53kcal

Ingredients

Instructions

  • First, wash and chop the tomatoes into cubes and puree them with a blender. Place it aside for use later.
    2 tomatoes - puree
  • Grind the black pepper and cumin seeds in a little (coffee) grinder and make them into a coarse powder. If you don't have a coffee grinder, you can use a mortar and pestle to get it done.
    1 teaspoon black pepper, 1 teaspoon cumin seeds
  • Place a medium-sized vessel on medium heat and add 2 teaspoons of coconut oil.
  • As the oil heats up, add mustard seeds and urad dal. Saute until mustard seeds start to crackle.
    ½ teaspoon mustard seeds, ½ teaspoon urad dal/split black gram
  • Add curry leaves and green chilies to the pot and saute it for 30 seconds.
    6 curry leaves, 2 green chilies sliced
  • Add the tomato puree, turmeric powder, and tamarind paste and mix well. (If you are using tamarind pulp, soak it with ½ cup of warm water for 5-10 minutes, extract the tamarind essence and add it to the pot.)
    1 teaspoon tamarind paste, ¼ teaspoon turmeric powder
  • Add 2 ½ cups water and salt. Give it a nice stir.
  • Add powdered black pepper, cumin seeds and stir well.
  • Once it starts boiling, simmer it on a low flame for 10 minutes until the raw smell of the tamarind disappears. By this time, the rasam quantity would have reduced a little. Add ½ cup water if the dish is too thick.
  • As you continue to simmer, froth starts forming on the top indicating the time to turn off the flame. Garnish with chopped cilantro.
    2 tablespoon cilantro chopped

Video

Notes

  • If you love garlic in pepper rasam or milagu rasam, add crushed or chopped garlic as you saute the spices.
  • You could skip the tomatoes altogether and boil the water with just tamarind paste or water.
  • If you are not a big fan of tamarind, feel free to skip it and replace that with one extra tomato instead.

Nutrition

Calories: 53kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 30mg | Calcium: 20mg | Iron: 1mg