Pepper rasam is a comforting and flavorful South Indian dish that’s perfect for those days when you need a little warmth and spice in your life. This particular recipe holds a special place in my heart, as it is my mum’s creation. Everyone in my family loves her rasam, and I’m excited to share it with you!
A Must Try Pepper Rasam
This pepper rasam is very simple yet delicious. The special thing about this rasam is that you don’t even need any rasam powder to make it. With just a few basic ingredients, you can create a spicy, tasty, and tangy rasam in no time. Its refreshing flavour makes it a perfect accompaniment to rice or can be enjoyed as a soup on its own. Whether you’re looking for a comforting dish on a chilly evening or a vibrant addition to a meal, this rasam is sure to impress.
- Optional Hing Addition: You may add a pinch of hing (asafoetida) during the tempering process for an enhanced flavor. Hing has a unique aroma and taste that can elevate the dish, providing a delicious depth and complexity to the pepper rasam. Just sprinkle it in after the mustard seeds crackle, and continue with the sautéing steps as described if preferred.
Serving Suggestions for Pepper Rasam
Pepper rasam is best served with plain rice or can be enjoyed as a warm, soothing soup. To elevate your rasam experience, serve it with some sautéed vegetables of your choice for a nutritious complement. For a heartier meal, pairing it with dhal, such as the toor dal fry, or bhindi fry, makes for an excellent accompaniment. For those who enjoy non-vegetarian dishes, consider options like vanjaram fish fry, masala fried fish, or masala fried chicken.
Personal Touch
This pepper rasam recipe is very dear to me. It is my mum’s recipe, and every time I make it, it brings back fond memories of family gatherings and comforting meals. I hope you and your family enjoy it as much as we do!
If you enjoyed this pepper rasam, don’t forget to share it with your friends and family! Happy cooking!
Pepper Rasam
Description
This delightful tamarind rasam is a traditional South Indian soup bursting with tangy flavors and aromatic spices. Perfect as a comforting dish on its own or served alongside rice, this recipe showcases a harmonious blend of tamarind extract with a medley of freshly pounded spices and tempered ingredients. The addition of curry leaves and coriander enhances its fragrance, making it a staple in many households. Enjoy this rasam for a nourishing and revitalizing meal that warms the soul.
Ingredients for the Pepper Rasam
For pounding:
For tempering
Other Ingredients:
Instructions on how to make the Pepper Rasam
Instructions on how to make the Pepper Rasam
Instructions on how to make the Pepper Rasam with step-by-step photos
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Prepare the Tamarind Extract:
Take a lemon-sized tamarind and soak it in hot water for 15 minutes.
Extract 3 cups of tamarind water and set aside.
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Pound the Spices:
In a mortar and pestle, pound the fennel seeds and peppercorns until coarse.
Add in the shallot and garlic pods and pound until the mixture is coarse. Set aside.
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Tempering:
In a pot, heat 1 tbsp of oil.
Add mustard seeds, urad dal, and broken dried red chilies.
Roast until the mustard seeds crackle.
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Sauté the Pounded Ingredients:
Add the pounded spice mixture to the pot and sauté for a few seconds.
Add the slit green chili and sauté again for a few seconds.
Add the turmeric powder and continue sautéing.
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Add Tamarind Extract:
Pour in the tamarind extract and mix well.
Add the salt and taste to adjust seasoning.
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Simmer the Rasam:
On low flame, boil the rasam until bubbles form at the edges of the pot, and the rasam becomes frothy.
Quickly switch off the flame.
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Garnish and Serve:
Add chopped coriander leaves.
Serve hot.
