Black pepper Rasam

Warm your soul with this comforting and aromatic South Indian soup, infused with the goodness


  • 1 medium-sized tomato, chopped
  • 1 tablespoon tamarind paste or a small lemon-sized ball of tamarind soaked in water
  • 2 cups water
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1-2 dried red chilies
  • 4-5 cloves of garlic, minced
  • A pinch of asafoetida (hing)
  • A few curry leaves
  • 1 tablespoon ghee or oil
  • Salt to taste
  • Chopped coriander leaves for garnish


  1. Prepare Tamarind Extract:
  • If you’re using tamarind paste, mix it with 1 cup of water and set aside. If using tamarind pulp, squeeze out the pulp from the soaked tamarind and discard the solids, keeping the tamarind water aside.
  1. Grind Pepper-Cumin Mixture:
  • In a small grinder or mortar and pestle, coarsely grind the black peppercorns and cumin seeds. Set aside.
  1. Prepare Rasam Base:
  • In a saucepan, add the chopped tomatoes and tamarind extract. Bring it to a gentle boil and let it simmer for about 5-7 minutes until the tomatoes soften.
  1. Add Pepper-Cumin Mixture:
  • Once the tomatoes are soft, add the ground pepper-cumin mixture to the pan. Stir well and let it simmer for another 2-3 minutes.
  1. Temper the Rasam:
  • In a separate small pan, heat ghee or oil over medium heat. Add mustard seeds and let them splutter. Then add dried red chilies, minced garlic, curry leaves, and a pinch of asafoetida. Fry until the garlic turns golden brown.
  1. Combine Tempering with Rasam:
  • Pour the tempered mixture into the rasam base. Stir well and let it simmer for another 2-3 minutes. Adjust the consistency by adding water if needed.
  1. Season with Salt and Garnish:
  • Add salt according to taste and give it a final stir. Turn off the heat. Garnish with chopped coriander leaves.

Your delicious Black Pepper Rasam is now ready to serve! Enjoy it hot as a comforting soup or pair it with steamed rice for a delightful meal.

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