Pepper Rasam

This really hits the spot as a hot soup on a cold day. It is also one of our favorite comfort foods when we are looking for a quick light rasam for rice, or fighting a cold.

Makes about 8 servings.


Toor Dal : 2 tablespoons
Cumin seeds (Jeera) : 1 teaspoon
Black Pepper : 1 teaspoon
Tomatoes : 1 large or 2 medium – chopped
Mustard seeds (Rai, Sasve) : 1 teaspoon
Tamarind Paste : 2 teaspoons
Curry Leaves : 10 – 15 leaves
Coriander Leaves (Cilantro) : ¼ cup
Salt to taste :
Vegetable Oil : 2 tablespoons


Roast the Toor dal, cumin seeds and black pepper till they are fragrant, and the dal turns golden brown.
Grind to a fine powder.
Heat 4 cups of water and add salt and tamarind paste.
Allow it to boil.
Add the powder, curry leaves and coriander leaves.
Add the chopped tomatoes.
Cook for another 10 minutes.
In a pan, heat about 2 tablespoons of oil. Add mustard.
After the mustard seeds pop, add the seasoning to the rasam.

Recipe Credit : Shanta Rao