Easy Pepper rasam

Total Time:
25 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 1 small lemon size - tamarind
  • 2 tsp - salt
  • 1/4 tsp - asafetida
  • Curry leaves, a few
  • For the masala (coarsely grind without roasting):
  • 1 tbsp - pepper
  • 1 tbsp - cumin seeds
  • 1 tbsp - coriander seeds
  • 1 tbsp - Bengal gram dal
  • For the seasoning:
  • 1 tsp - ghee
  • 1/4 tsp - mustard seeds

How to Make Easy Pepper rasam

  • Soak tamarind in warm water and extract the juice. Add salt, asafoetida and curry leaves. Boil until the raw smell disappears.
  • Grind the ingredients for masala into a slightly coarse powder.
  • Add the powder and add water immediately to make one litre of rasam.
  • Let the rasam cook on low flame.
  • Cover it with a lid to preserve flavour.
  • Stir once in a while.
  • Switch off flame when the rasam is just about to boil.
  • Heat ghee and add mustard seeds, and add the seasoning to the rasam once the mustard splutters.
  • Recipe courtesy: Chitra Amma's Kitchen
  • http://chitra-ammas-kitchen.blogspot.in/