Pepper Rasam

Pepper Rasam Recipe | Village Style Milagu Rasam with step-by-step photo and video recipe. Rasam recipes are popular South Indian cuisine recipes that are typically served with rice-based meals. There are myriad types of South Indian rasam or Saaru recipes but the use is limited to just rice. However, there are other multipurpose rasam recipes and the pepper rasam recipe is one such multipurpose that can also be used as soup too.

Ingredients:

• 1/2 cup toor dal (split pigeon peas)
• 2 tomatoes, chopped
• 1 tablespoon tamarind paste
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 2-3 dried red chilies
• Curry leaves
• Coriander leaves for garnish
• Salt to taste

Instructions:

1. Cook the toor dal until soft. Mash it and set aside.
2. In a blender, grind black pepper and cumin seeds into a coarse powder.
3. In a pot, combine the chopped tomatoes, tamarind paste, and salt. Add enough water to cover the tomatoes and cook until the tomatoes are soft.
4. Add the mashed dal to the tomato mixture and mix well.
5. In a separate pan, heat oil. Add mustard seeds, dried red chilies, asafoetida, and curry leaves. Allow them to splutter.
6. Add the pepper-cumin powder to the tempering and sauté for a minute.
7. Pour this tempering over the dal-tomato mixture. Adjust the consistency with water if needed.
8. Bring the rasam to a gentle boil. Garnish with coriander leaves.