pepper cumin rasam recipe, how to make pepper cumin rasam recipe

by dassana amit on December 12, 2013 · 0 comments

pepper cumin rasam recipe – a spicy, tangy and hot rasam thats good during the winters. i was having a terrible cold for the past few days. i made this rasam on one of these days. this rasam is excellent remedy for cough and cold.

the rasam recipe is easy and does not require rasam powder. i have added garlic in the rasam as it gives a good flavor. you can skip the garlic if you want to make a no onion no garlic version.

this pepper cumin rasam can be had plain as a appetizer drink or even served with rice, sambar and a side vegetable dish like poriyal (stir fried veggies with coconut).

if you are looking for more rasam recipes then do check drumstick rasam, tamarind rasam, dal rasam and tomato rasam.

pepper cumin rasam

Author: dassana

Recipe type: side

Cuisine: south indian

• to be ground coarsely:
• 1 tbsp black pepper/kali mirch
• ½ tbsp cumin/jeera
• 2 dry red chilies
• other ingredients:
• lemon sized ball of tamarind soaked in 1 cup water
• 1 medium tomato, crushed or chopped
• 2 cups water
• salt as required
• for tempering:
• ¾ tsp mustard seeds/rai
• 12-15 curry leaves
• 7-8 garlic cloves
• a generous pinch of asafoetida/hing
• 1.5 tbsp oil

1. first just warm 1 cup water.
2. soak the tamarind in the warm water for 25-30 mins.
3. grind the black pepper, cumin and red chilies to a semi fine powder in a coffee grinder or dry grinder.
4. extract the pulp from the tamarind with your hands.
5. strain and keep aside.
6. rinse the garlic with their skin on.
7. wipe them dry.
8. then just crush them lightly in a mortar-pestle.
9. the lightly crushed skins add to the flavor in the rasam
10. heat oil in a pan.
11. add the mustard seeds and crackle them.
12. then add the crushed garlic and fry for 4-5 seconds.
13. add the curry leaves and asafoetida.
14. fry for 8-10 seconds.
15. add the ground powder and saute for a minute.
16. now add chopped or crushed tomato and saute for about 2 minutes.
17. add the tamarind pulp and stir.
18. pour the 2 cups water.
19. season with salt.
20. stir and simmer the rasam on a low to medium flame till the tomatoes soften and are cooked thoroughly for about 12-15 minutes.
21. you can adjust the consistency of rasam as per your choice.
22. adding less water will make the pepper cumin rasam more tangy and hot and vice versa.
23. lastly add some chopped coriander leaves to the rasam and stir.
24. serve the pepper cumin rasam hot plain or accompanied with rice, sambar and a side vegetable south indian dish.

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