Pepper Rasam

Category: Tasty Rasams
Description: This is a traditional rasam made without the addition of redgram dhal. It is very easy to prepare and very good for health. It can be drunk like a soup also.
Preparation Time: 15 mins


Fresh ripe tomato – 1 small (chopped)
Tamarind – 1 small lime size ball
Sambhar powder – 1 teaspoon
Turmeric powder – ¾ teaspoon
Asafoetida powder – ½ teaspoon
Coriander leaves – 1 tablespoon
Salt – to taste

Pepper – 20 corns
Cumin seeds – ½ teaspoon
Coriander seeds – ½ teaspoon
Grind all the above to a coarse powder.


Ghee – 2 tablespoons
Mustard seeds – ½ teaspoon
Redgram dhal(toor dhal)– 1 tablespoon
Curry leaves – 1 sprig
Coriander leaves – for garnishing


1.Soak the tamarind in half a cup of water and extract thick juice.
2.Take the tamarind juice in a saucepan and add 3 cups of water.
To that add the chopped tomato,salt,turmeric powder, asafoetida powder,sambhar powder and a few curry leaves and allow to simmer on a slow flame.
3.When the rasam starts to boil add the freshly ground powder and allow it to boil for 3 to 4 minutes.
4.Remove from the fire, and add 1 tablespoons of ghee.
5.Heat the remaining ghee in a small pan and add the mustard seeds, when they crackle add the redgram dhal and when it turns a golden brown add the remaining curry leaves and the coriander leaves to it and pour this over the hot rasam.