Pepper Rasam - Rachna cooks
Pepper Rasam

Pepper Rasam

I love Rasam. I was introduced to rasam for the first time when I visited Bangalore on an official visit way back in the year 2000. I remember that I was staying at Hotel Woodland’s, and I loved the thali I ate there. I was introduced to this soupy, tangy, peppery dish called rasam, which tasted yummy. I remember asking for refills as I loved it so much. Being a North Indian, I had no exposure to rasam till then. Fast forward to after marriage, and my mother-in-law who is brought up in the South taught me how to make rasam. I love the rasam she makes. It is like soul food to my husband, and whenever someone has a cold in the house or is feeling under the weather, I make sure that I make peppery rasam.Β  I almost always make tomato rasam as tamarind is too tart for my taste. Here is my recipe: Β  Ingredients: 5-6 ripe tomatoes – roughly chopped 7-8 cloves garlic – peeled and mashed 1/2 tsp turmeric powder salt to taste Rasam powder 1 tblsp black peppercorns 2 tbsp coriander seeds 2 tsp cumin seeds 2-3 dry red chillies (not spicy ones) Roast all the spices on a griddle till they release their aroma. Powder them. For the rasam: Chop tomatoes and with a little salt, turmeric, garlic and water, boil it till the tomatoes are soft and mushy. Now with the back of a ladle, roughly mash them. Add more water for a thin, soupy consistency. Add rasam powder to taste. Boil for a couple of minutes more. Before serving temper with a tempering of mustard seeds (1 tbsp), cumin seeds (1 tsp), udad dal (1 tsp), methi seeds ( a pinch), asafoetida a pinch, curry leaves a handful, some dry red chillies split in oil. Serve hot garnished with coriander leaves with rice or as I do with khichdi. Enjoy ! Pic courtesy

21 thoughts on “Pepper Rasam

  1. @Chandrika Sure, thanks!@Ramesh ;)@Gayatri I think you love rasam the most. And your way of cooking tomatoes without water reduces my cooking time.@Sharodindu I will try though my husband makes much better chutney than me :)@Agnes Thanks!

  2. The recipe is quite easy to follow, and most herbs I have at home. Two were unknown to me: udad dal and Methi. For the interest of other readers: udad dal (sometimes written as ural dal) are black lentils, and Methi seeds we know in Europe as Fenugreek.

  3. @Bart Yes, it is pretty easy to make and can be had as a soup. You could skip both the udad dal and methi if not available. They do not affect the taste much. Udad dal is black lentils but for tempering, we use the split cream lentil not the whole black one. Methi, as you rightly pointed out, is fenugreek seeds. You could find these in the Bangladeshi stores in Amsterdam or in any Indian stores.

  4. @Sharodindu Ok, the coconut chutney recipe for you. This one is the easiest:1/2 fresh coconut2 green chilliesvery little gingerlittle coriander leavessaltGrind them together to make a chutney. Then take 1 tsp oil, heat it. Add 1/2 tsp. mustard seeds, 1/2 tsp udad dal, some curry leaves, 2-3 dry red chillies, a pinch of hing. Once the mustard seeds splutter, add to chutney, mix and serve.

  5. aaah now i have to have my lunch:)i like pineapple rasam. and the mysore rasam, where you grind the spices are grinded before preparation instead of powder. its a distinct taste with ginger, chillies and corainder combination. tamarind is also not great for health so like you i prefer tomatoes.

  6. @wise donkey Good to have you back :). Pineapple rasam — never had that, sounds interesting. Yes, tamarind is not good for health, so tomatoes it is for me, mostly.@Destiny’s child Sounds yummy. I have seen some people use tomatoes, tamarind and lemon juice simultaneously. Each ingredient adding its own sourness to the taste.

  7. Hey..Thanks for your visit and comment to my blog..Happy to know that you like our south Indian dish Rasam. The curious part is that, though everyone of my friend circle loves it, i have certain kind of repulsion for it..Happy to become a reader of your posts now on..

  8. @bikram I think you will like it :). Let me know how it turns out.@Tomz Hey, thanks for visiting here. And, that’s kind of surprising — your repulsion for rasam!

  9. I love rasam that my grandma makes. My mom’s rasam tastes differently & I don’t like it!!Anyway, rasam is very good to health as well, as you said :)Hmm, maybe the next post should be a guest post by your husband on ‘how to make coconut chatni’! πŸ˜€

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