Cumin-Pepper Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 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

  • 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.
  • In a saucepan, heat the remaining oil.
  • Add the mustard and cumin seeds, and when they splutter, add the curry leaves.
  • Add 1/2 a cup of water and tamarind paste.
  • Bring to a boil and then add tomatoes.
  • When the tomatoes break down slightly, add the ground masala paste.
  • Bring to a boil and simmer for about 5 minutes.
  • Add the dal and "stock" and salt to taste.
  • Bring to a rolling boil and let it boil about 5 minutes.
  • Garnish with coriander and serve hot.
  • Recipe Courtesy: Holy Cow Vegan