Plain 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: Easy

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  • Black pepper - 1 tsp.
  • Jeera - 1 tsp.
  • Turmeric Powder - 1/2 tsp.
  • Tamarind - 1 small lemon size.
  • Salt as required.
  • Mustard seeds - 1/2 tsp.
  • Asafoetida - a pinch.
  • Curry Leaves - a few.
  • oil or ghee - 2 tsp.

How to Make Plain pepper Rasam

  • Soak the tamarind in a little water and make juice.
  • Grind pepper and jeera together into a dry powder in a mixie.
  • Put the tamarind juice in a vessel and heat it.
  • Add asafoetida and turmeric powder and allow the mixture to boil.
  • Add the pepper and jeera powder at the boiled stage and remove from the flame immediately.
  • Add curry leaves.
  • In a small frying pan, season mustard seeds in oil or ghee and add to the rasam.
  • Cover the vessel with lid so that the fragrance of pepper remains until serving.
  • Serve rasam with hot rice.