Authentic South Indian Pepper RasamVeg
Warm up with this comforting South Indian Pepper Rasam—a perfect, spicy-tangy soup to soothe you during cold and cough season. This traditional recipe features a robust blend of freshly pounded black peppercorns, cumin, garlic, and tangy tamarind, finished with a hint of jaggery for balance. Whether served with steamed rice or enjoyed as a restorative hot drink, this healthy, aromatic dish is a winter essential. Quick, easy, and packed with immunity-boosting goodness.
Ingredients
4 cups Lukewarm water
2 tbsp Tamarind
1 tbsp Black Peppercorns
1 tbsp Cumin Seeds
4 cloves Garlic
1 tbsp Oil
1 tbsp Mustard Seeds
3 nos. Dry Red Chilli
1 tsp Asafoetida Powder (Hing)
10 leaves Curry Leaves
2 nos. Tomatoes (puréed)
to taste Salt
1 piece Jaggery
as needed Coriander Leaves (chopped)
Instructions
1
In a bowl, soak the tamarind in lukewarm water and set it aside for 15-20 minutes.
2
In a mortar and pestle, pound the black peppercorns and cumin seeds until coarsely ground.
3
Add the garlic cloves and lightly pound them, keeping them slightly chunky rather than fully mashed.
4
Heat oil in a pan over medium flame. Once hot, add the mustard seeds.
5
When they begin to splutter, add the dry red chillies, asafoetida, and curry leaves.
6
Add the grated tomatoes to the pan and sauté for 4-5 minutes until cooked.
7
Once the tomatoes are ready, stir in the prepared pepper, cumin, and garlic mixture.
8
Rub the soaked tamarind well in the water to extract the flavor. Strain this liquid directly into the pan.
9
Add salt to taste and bring the rasam to a boil. Allow it to simmer for 5-6 minutes.
10
Stir in the jaggery (if using) and sprinkle with fresh chopped coriander leaves. Give it one final boil before turning off the heat.
11
Serve hot as a comforting soup or alongside steamed rice.
