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Cumin-Pepper Rasam Recipe

Cumin-Pepper Rasam is a popular Indian Curries
Author :
On :
Thursday, 21 April, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1-2 cups stock (reserve when cooking Tuvar dal) plus 1-2 tbsp of cooked Tuvar dal
  • 2 tomatoes, diced
  • 1 sprig Curry leaves
  • 1/2 tsp of Tamarind extract or a 1/2-inch ball of Tamarind soaked in water and juices extracted
  • 1 tsp vegetable oil
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Mustard Seeds
  • A generous pinch of asafetida (hing)
  • 2 tbsp coriander leaves, chopped
  • For the masala:
  • 1 tsp Coriander seeds
  • 1 tsp Tuvar dal
  • 1 tsp Black Peppercorns
  • 1 tsp Cumin seeds
  • 2 Dried red chillies
  • 1/2 tsp vegetable oil
  • How to Make Cumin-Pepper Rasam:

    1. Stir fry the masala ingredients in the oil until they are light gold and fragrant. Transfer to a blender and grind with just enough water to make a smooth paste.
    2. In a saucepan, heat the remaining oil.
    3. Add the mustard and cumin seeds, and when they splutter, add the curry leaves.
    4. Add 1/2 a cup of water and tamarind paste.
    5. Bring to a boil and then add tomatoes.
    6. When the tomatoes break down slightly, add the ground masala paste.
    7. Bring to a boil and simmer for about 5 minutes.
    8. Add the dal and "stock" and salt to taste.
    9. Bring to a rolling boil and let it boil about 5 minutes.
    10. Garnish with coriander and serve hot.
    11. Recipe Courtesy: Holy Cow Vegan


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