Pepper Rasam


  • 1 small tomato, chopped into small cubes
  • 1 1/2 tsp peppercorns
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 2 tsp thick tamarind juice
  • 1/2 tsp sugar or jaggery water
  • 1 tsp chopped coriander leaves
  • A pinch of hing(asoefetida)
  • Salt to taste
  • 2 tsp ghee(clarified butter)
  • 6 cups of water


  • Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder.
  • Mix together the water, tomato, pepper,salt sugar(jaggery) and tamarind juice.
  • Bring it to a boil on a low flame.
  • Season with mustard, hing, curry leaves and cumin in ghee.
  • Garnish with chopped coriander.
  • Eat when hot with plain rice.

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