Rasam | Pepper Rasam Recipe | South Indian Rasam Recipe

Rasam is a traditional south Indian dish (Soup) prepared using tamarind juice, tomato, curry leaves, black pepper, chilli, and other spices. It’s a common and basic dish made in most of the south Indian meals. Its a moderately spicy, scrumptious, easy-to-prepare dish that can be had as soup or eaten with white rice.


Marble sized Tamarind
2 Tomatoes
4 cups water (700 ml)
3/4 teaspoon black pepper
3/4 teaspoon Cumin seeds
1 Green Chilli
Curry Leaves
5-6 cloves of Garlic
1/4 teaspoon turmeric powder
3 tablespoon Cooking oil
Mustard Seeds
1 Dried red chilli(Guntur Chilli)
Coriander Leaves


  • In a Vessel, add 4 cups of water.
  • Soak tamarind and chopped tomatoes in this water for about 15 min.
  • In a mixer jar, add green chilli, 3-4 cloves of garlic, 7-8 curry leaves, black pepper seeds, and cumin seeds.
  • Grind these ingredients coarsely ( do not add water), and keep aside.
  • Neatly mash tomatoes and tamarind using hand to release the juices (Squeeze using hands and mix)


  • Once tomatoes are mashed, add the contents in the mixer into the vessel.
  • Add turmeric powder and salt(as per taste)
  • Mix well using a spoon/ spatula ( Do not use hands to mix as the presence of green chilli may cause a burning sensation on hands)
  • On medium flame, add cooking oil in a pan.
  • Once the oil becomes hot, add mustard seeds and let it splutter.
  • Lower the flame.
  • Add curry leaves and 1-2 chopped garlic.
  • Break dried red chilli (Guntur Chilli) into halves and add into pan.
  • Add a pinch of asafoetida and mix well.


  • Add the prepared mixture in the vessel into the pan slowly.
  • Mix all the contents well using a spatula.


  • Cook for 10 min on a low flame with lid on.
  • Remove the lid, let rasam boil for another 2-3min until froth starts forming and oil separates as shown below.
  • Throw in a handful of chopped coriander leaves.


  • Enjoy Rasam/ Pepper rasam as soup or by mixing it with hot white rice.


  • Add Green Chilli and Black pepper according to your taste preference ( A slight increase in these ingredients might make rasam extremely spicy)
  • Its recommended to initially add less black pepper, and if required add pepper powder later on when rasam is boiling.
  • Rasam can be stored in the refrigerator for 1 day.