Anglo-Indian Pepper Water

Recipe by
Total Time:
30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Easy

Anglo Indian Recipes from  

Pepper water (Rasam in local parlance) invariably forms part of the afternoon meal in Anglo-Indian Homes. It’s usually had with plain white rice and accompanied by either a meat, poultry, or a seafood dish that is generally a dry fry.  

Pepper water should always be of a watery consistency. Since it is a good digestive as well, some people like to drink a cup of pepper water after a meal. 

Here is a simple step by step process for preparing tasty Anglo-Indian Pepper Water.

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  • TO COOK:
  • 2 large tomatoes chopped
  • 1 tsp pepper powder
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • Salt to taste
  • ½ cup tamarind juice extracted from a small ball of tamarind or 2 tsp tamarind paste
  • 1 small onion sliced
  • 2 red chillies broken into bits
  • 1 tsp chopped garlic crushed roughly
  • ½ tsp mustard seeds
  • A few curry leaves
  • 2 tsp oil

How to Make Anglo-Indian Pepper Water

  • Cook all the mentioned ingredients under 'To Cook' with 3 or 4 cups of water in a vessel on high heat till it boils. Reduce the heat and cook on low heat for about 5 or 6 minutes.
  • Season as follows with the mentioned seasoning ingredients which should be used whenever a dish is to be seasoned/ tempered.
  • Heat the oil in a suitable vessel and add the mustard seeds. When they begin to splutter, add the curry leaves, onion, crushed garlic and red chilies and sauté for a few minutes.
  • Pour the cooked pepper water into this and simmer for 2 minutes. Turn off the heat.
  • Serve hot with rice and any dry side dish such as Meat Pepper Fry, Meat Jalfrazie, Chicken Fry, Fried Fish or Prawns or a piece of fried Salt fish.