Pepper rasam


Tamarind paste -1 Full tsp

Water-1+half cup

(I checked with MTR brand, u add more at the end, if it tastes more tangy)

Turmeric powder -half tsp

Salt -Quarter tsp

Coriander leaves -Quarter cup

(Cut the coriander bunch with stem part)

Asafoetida -two pinch

To Grind

Pepper-1 tsp

Cumin-1/2 tsp

Garlic -2-3 cloves

To Season

Mustard Seeds -1 tsp

Red Chillies -2 nos (stems removed n unbroken)

Cumin-half tsp

Tomoto-1 (chopped)

Oil-1 tsp


1.In a pan, Fry mustard seeds, cumin and Tomato in oil

(Tomato need not to fry completely)

2.Mix tamarind paste and water .If u taste it, it should be mildly tangy, if not add little water.

3.Pour the tamarind water to pan, add rest of the ingredients soon

4.Allow to boil, when rasam bubbles on top, switch off the flame

Coriander stems gives good flavour to rasam..Try it

5.Grind cumin, pepper and garlic coarsely, add it to rasam when its boiling

6.Can also grind with green chillies or one tomato

U can also make balls of cuminpeppergarlic paste on air tight container and store it in fridge

This rasam will be healing food for flu patients

Leave a Reply

Your email address will not be published. Required fields are marked *