Pepper rasam
Pepper rasam, from above
VegTamil Nadu

Pepper rasam

Better than any soup with a French name.

20 minTime
6 gProtein each
mediumSpice
Rasam means essence2 chapters · 1 min read

Make it your way

Grandma's wayGrandma's milagu rasam.
The original
222kcalsame
6 gproteinsame
3 gfibresame
20minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Tomato2 ripe
Tamarinda small ball
Black pepper1.5 tsp, crushed
Cumin seeds1 tsp
Garlic4 cloves
Toor dal (split pigeon peas)3 tbsp, cooked
Turmeric (ground turmeric)a pinch
Ghee2 tsp
Mustard seeds½ tsp
Curry leaves1 sprig
Coriander leaves (cilantro)a handful
Cooked riceto serve
Saltto taste

Method

4 steps
  1. 1Crush pepper, cumin and garlic coarsely.
  2. 2Simmer tomato in tamarind water with turmeric and salt.
  3. 3Add the crushed spices and dal water. Heat until it froths, then switch off.
  4. 4Temper mustard and curry leaves in ghee, pour over, and add coriander.
Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

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Make it a meal

What goes with Pepper rasam: a bread or rice, a side, something to drink and something sweet.

Bread or rice Ellu sadam20 min
Bread or rice Kothamalli sadam25 min
On the side Coconut chutney10 min
On the side Paruppu usili40 min
To drink Nannari sarbat10 min
Something sweet Sakkarai pongal45 min
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