Jeera-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

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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  • Toor dal - 1 tbsp
  • Black pepper - 1 tbsp
  • Jeera- 1 tsp
  • Red chillies - 5
  • Ghee - 2 tbsp
  • Tamarind - 3/4 lemon size
  • Curry leaves
  • Mustard seeds
  • Salt to taste

How to Make Jeera-Pepper Rasam

  • Fry toor dal, black pepper, jeera and 4 red chillies with 1/2 tsp ghee.
  • Grind it dry in a mixie with curry leaves.
  • Remove tamarind extract.
  • Add salt. Allow it to boil for a few minutes.
  • Add the ground mixture to it with some more water and boil for a few more minutes.
  • Add a little more water.
  • Boil it until the foam gathers.
  • Splutter mustard seeds, 1 red chilli and curry leaves in 1 tsp of ghee and add to the rasam.