Pepper Rasam Recipe
This hot and spicy South Indian style soup is not only good for digestion but also works as best home remedy for sore throat and cold during winter months. This step by step photo recipe of pepper rasam uses black pepper, tamarind, cumin seeds and garlic that plays major role in giving it a spicy character. Peper rasam is a spicy, tangy and hot appetizer drink made from tamarind, black pepper and cumin.this rasam is excellent remedy for cough and coldin the winters.
NotesThis measurement gives you 2 3/4 cups of rasam which can serve 2-3 persons.
Why You'll Love This Recipe
If you are looking for a soul-warming, comforting dish that also serves as a potent home remedy, then look no further than our Pepper Rasam recipe. This South Indian-style soup is packed with robust flavors and is sure to leave you feeling refreshed and rejuvenated.
One of the standout ingredients in this recipe is black pepper, which not only adds a spicy kick but also has numerous health benefits. Black pepper is known for its anti-inflammatory properties and is often used in traditional medicine to soothe sore throats and alleviate congestion. Paired with tamarind, cumin seeds, and garlic, this Pepper Rasam is a powerhouse of immune-boosting ingredients that will help you combat the winter chills.
The tangy and spicy flavors of the Pepper Rasam make it an ideal appetizer to kickstart your meal or even enjoy on its own. This warming drink is perfect for those cold evenings when you need a little extra comfort and nourishment.
With our easy-to-follow, step-by-step photo recipe, you can whip up a batch of Pepper Rasam in no time. So whether you are looking to soothe a cough or simply want to indulge in a flavorful and invigorating soup, this recipe is a must-try. Warm your soul and heal your body with a steaming bowl of our Pepper Rasam today!
Serves4 People
Preparation Time30 min
Cooking Time20 min
Ingredients
- ½ tbsp black pepper/kali mirch½ tbsp cumin/jeera2 dry red chilies halved and deseeded6-7 medium sized garlic
- ½ tbsp tightly packed seedless tamarind soaked in ½warm water1 medium tomato crushed or chopped1/2 cup coriander leaves choppedWater as requiredSalt as required
- 1 tsp mustard seeds/sarson8-10 medium sized curry leaves/kadi patta⅛ tsp Turmeric powder roughly 2 to 3 pinches of turmeric powderpinch a generousof asafoetida/hing1-1.5 tbsp Oil
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First just warm ½ cup water. soak tamarind in the warm water for 30 minutes. then squeeze the soaked tamarind to get the pulp. strain the tamarind pulp and keep aside.
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In a grinder, take garlic, red chilies, black pepper and cumin seeds. grind coarsely or to a semi fine texture.
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Heat oil in a pan or pot. splutter mustard seeds first.
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Then add curry leaves and the coarsely ground spices.
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Saute for a minute. then add turmeric powder, asafoetida and chopped coriander leaves. stir very well.
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Then add crushed or chopped tomatoes. stir and saute for a minute or two.