pepper Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1tsp-ghee.
  • 2-red chillies.
  • 1 tsp- tuvar dal.
  • 1 tsp- jeera.
  • 8 -10-pepper.
  • 1 pinch-haldi powder.
  • 1- medium sized tomato.
  • 1 tsp- imli paste.
  • 1 tsp-ghee.
  • 1tsp- mustard seeds.
  • 1/2 tsp- jeera.
  • a few curry leaves and coriander leaves for tadka.
  • salt.

How to Make pepper Rasam

  • Heat kadhai. Add ghee and fry tuvar dal, chillies, pepper and jeera till dal is golden brown.
  • Cool and grind in a mixer with tomatoes.
  • In a vessel, add 1 glass water and add this paste, 1 tsp imli paste and salt and boil for ten minutes.
  • Now, add 1 glass of water and when bubbles begin to appear, remove from flame.
  • Heat a kadhai for tempering.
  • Add ghee. When its hot, add mustard seeds, jeera and curry leaves. When they splutter, add to hot rasam.
  • Garnish with coriander leaves. This can be had with plain cooked rice or as an appetiser.