Black Pepper Rasam Soup
Ingredients
To grind
- 1 1/2 tsp black peppercorns
- 1 tsp cumin seeds (jeera)
- 2–3 garlic cloves (optional)
For the rasam
- 1 medium tomato, chopped or mashed
- 1 small piece of tamarind (soaked in warm water) OR 1 tsp tamarind paste
- 1/4 tsp turmeric powder
- 5–6 curry leaves
- A pinch of hing (asafoetida)
- Salt to taste
- 2 1/2 cups water
For tempering
- 1 tsp ghee or oil
- 1/2 tsp mustard seeds
- 1–2 dried red chillies
- 1 sprig curry leaves
Preparation
Grind black pepper, cumin, and garlic (if using) into a coarse powder
In a pot, add chopped tomatoes, turmeric, salt, tamarind water, and 1 1/2 cups of water. Bring to a boil
Add the ground pepper-cumin mix and let it simmer for 5–7 minutes
Add remaining water and curry leaves. Simmer again until you see froth on top — don’t boil too much after this
In a small pan, heat ghee, add mustard seeds, red chillies, curry leaves, and hing. Let them splutter
Pour the tempering over the rasam and cover immediately for a few minutes to trap the aroma
Garnish with fresh coriander (optional) and serve hot with rice or as a soup
Tips
Use freshly ground pepper for bold flavor
Skip garlic for a sattvic version
Adjust tamarind and pepper based on your taste and tolerance
