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.

Pepper Rasam

Recipe by Shanta Rao
Servings

8

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 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

Directions

  • 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.