Pepper Rasam
- Vegan
- Indian
- ⏱ 25 min
- Serves 4
A thin, tangy, deeply peppery South Indian soup traditionally served piping hot alongside rice.
04 · Spices & Masalas
Method
- 1
Make the tamarind base
Simmer the tamarind pulp with the chopped tomatoes and 3 cups water for 10 minutes.
- 2
Crush the spices
Coarsely crush the black pepper and cumin seed using a mortar and pestle.
- 3
Add to the base
Stir the crushed pepper and cumin into the simmering tamarind broth, along with salt, and cook a further 5 minutes.
- 4
Temper
Heat the oil in a small pan, add curry leaves, and fry until they crackle. Pour into the rasam.
- 5
Serve
Garnish with coriander and serve hot, either as a soup or ladled over rice.
Nitra tip
Crushing the peppercorns coarsely rather than using powder gives rasam its characteristic little bursts of heat.
More recipes with Nitra Black Pepper Whole
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