South Indian Pepper Rasam
Pepper rasam is a thin South Indian broth built on crushed black pepper and cumin, drunk as much as eaten.
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40 mintotal
25 min hands-on15 min hands-off
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes soaking time.
Method
In a mortar-pestle or small blender, coarsely crush the black peppercorns, cumin seeds, and garlic cloves. Set this fresh rasam paste aside.
In a bowl, crush the chopped tomato using your hands until it turns into a mushy pulp.
In a pot, combine the crushed tomato, tamarind extract, turmeric, half of the fresh coriander (with stems), salt, and the measured water.
Bring this mixture to a boil on medium heat. Let it boil rapidly for 5 minutes to remove the raw smell of tamarind.
5 min
Lower the heat and add the freshly crushed pepper-cumin-garlic paste. Simmer gently for just 2 minutes (do not over-boil now, or the pepper will turn bitter). Turn off the heat.
2 min
For the tadka: Heat the oil in a small pan. Add the mustard seeds and let them splutter.
Add the dry red chillies, curry leaves, and asafoetida (hing). Fry for 10 seconds.
10 sec
Pour the crackling tadka over the hot rasam.
Garnish with the remaining fresh coriander. Cover with a lid immediately to trap the aromas.
How to tell it's done
A dark, highly aromatic, clear liquid with a fiery, throat-clearing kick of fresh black pepper.
Getting it right
Tip
Never let the rasam boil hard after the fresh pepper and cumin paste goes in. It drives off the delicate oils and makes the soup bitter.
What to serve it with
Drink it piping hot straight from a glass as a soup, or pour it over soft steamed rice.
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