How long does Pepper Rasam take?

30 minutes from start to finish. That is 10 minutes of preparation and 20 minutes of cooking.

How many people does Pepper Rasam serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Pepper Rasam vegetarian?

Yes. No meat, no fish and no egg.

Is Pepper Rasam spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Pepper Rasam?

6 grams Black Peppercorns, 2 grams Curry leaves, 18 grams Garlic, 0.75 grams Turmeric Powder, 15 grams Tamarind, 4.5 grams Coriander Leaves, and a few more listed on this page.

Do I need a pressure cooker for Pepper Rasam?

No, it is cooked in an open pot.

How many calories are in Pepper Rasam?

About 52 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Pepper RasamCook

AI image

Pepper Rasam

Name: Pepper Rasam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian, Tamil Nadu
Ingredients: 6 grams Black Peppercorns, Crushed; 2 tsp Cumin, Crushed; 1 tsp Oil; ¾ tsp Mustard Seeds; 2 grams Curry leaves; 18 grams Garlic, Crushed; 2 Tomato, Chopped; 0.75 grams Turmeric Powder; 15 grams Tamarind, Mixed with Water; 60 ml Water, For Soaking; 650 ml Water, For Cooking; 1 tsp Salt; 4.5 grams Coriander Leaves, Finely Chopped

30 min
medium
Serves 4

Prep 10 min · Cook 20 min

Start cooking

6 steps, one at a time. Big words for every step, and a timer where a step waits.

Also known as milagu rasam, milagu charu, menasu saaru · Veg · Curries & Gravies, Kuzhambu, Sambar & Rasam

Curries & Gravies Kuzhambu, Sambar & Rasam Vegan Dairy-free Gluten-free

Pepper rasam made with crushed black pepper, cumin, tomato and tamarind, with mustard seeds and curry leaves. Medium-spicy, serves 4, about 30 minutes.

Low calorie

Good for: Tamil New Year, Onam, Rainy Day

Ingredients

13 items

4 people

Black Peppercorns, Crushed6 grams
Cumin, Crushed2 tsp
Oil1 tsp
Mustard Seeds¾ tsp
Curry leaves2 grams
Garlic, Crushed18 grams
Tomato, Chopped2
Turmeric Powder0.75 grams
Tamarind, Mixed with Water15 grams
Water, For Soaking60 ml
Water, For Cooking650 ml
Salt1 tsp
Coriander Leaves, Finely Chopped4.5 grams

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	52kcal	208kcal
Protein	1.5g	6g
Carbohydrate	7.9g	32g
Fat	2.1g	8.4g
Fibre	1.6g	6.4g
Sugar	3.6g	14g

Method

1
Crush the black peppercorns and cumin seeds together using a mortar and pestle. Soak the tamarind in 60 ml warm water for 10 minutes, then squeeze it well and keep the tamarind water ready. Chop the tomatoes, crush the garlic and finely chop the coriander leaves.
Black PeppercornsCumin
2
Heat the oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for 30 seconds until they splutter. Add the curry leaves and crushed garlic, then fry for 1 to 2 minutes until the raw smell of the garlic goes.
OilMustard SeedsCurry leavesGarlic
3
Add the chopped tomatoes and turmeric powder. Cook on medium flame for 5 minutes, stirring now and then, until the tomatoes turn soft and pulpy.
TomatoTurmeric Powder
4
Pour in the tamarind water, 650 ml water and salt. Mix well and boil on medium flame for 7 to 8 minutes until the raw tamarind smell reduces.
TamarindWaterWaterSalt
5
Add the crushed pepper and cumin. Simmer on low flame for 3 to 4 minutes until a light froth forms on top. Do not boil it for long after adding the pepper.
6
Switch off the flame and mix in the coriander leaves. Rest the rasam for 2 minutes, then serve hot with rice.
Coriander Leaves

Before you start

How long does Pepper Rasam take?: 30 minutes from start to finish. That is 10 minutes of preparation and 20 minutes of cooking.
How many people does Pepper Rasam serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Pepper Rasam vegetarian?: Yes. No meat, no fish and no egg.
Is Pepper Rasam spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Pepper Rasam?: 6 grams Black Peppercorns, 2 grams Curry leaves, 18 grams Garlic, 0.75 grams Turmeric Powder, 15 grams Tamarind, 4.5 grams Coriander Leaves, and a few more listed on this page.
Do I need a pressure cooker for Pepper Rasam?: No, it is cooked in an open pot.
How many calories are in Pepper Rasam?: About 52 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Tips from other cooks

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