Andhara Pepper Rasam

Pepper flavoured rasam is always special and this is Andhara Pepper Rasam. This has a nice flavour of peppercorns. Pepper Rasam is always easy and also helps in digestion. When we have running nose, this pepper based rasam would comfort us. 

Preparation time5 mins
Cooking Time20 mins

Thurdal2 tablespoon
Turmeric Powder1/4 pinch
Tamarind1 small lemon size
Curry Leavesfew
Jaggery1 teaspoon
Chopped Coriander Leavesfew

*1 Cup = 250 ml

For Grinding:
Thurdal1 teaspoon
Peppercorns2 teaspoon
Coriander Seeds1/2 tablespoon
Cumin Seeds1 teaspoon
Fenugreek Seeds1/4 teaspoon

For Seasoning:
Ghee1 teaspoon
Mustard Seeds1 teaspoon
Hinga Pinch
Red Chilli1
Curry Leavesfew

Pepper Rasam
Pepper Rasam

  1. Soak the tamarind in water and extract the juice. 

  2. Cook the thurdal in pressure cooker and mash it and keep it aside. Take a vessel and add tamarind juice, chopped tomato pieces, turmeric powder, curry leaves and salt and keep in flame and allow the tamarind to boil nicely so that the raw smell goes off and also the tomatoes are cooked completely. 

  3. Dry roast the grinding ingredients and add it to the mixer. Grind it to a nice powder. 

  4. When the raw smell of tamarind goes off and tomatoes are cooked, add the mashed dal and ground powder and mix well. Add 2 cups of water along with jaggery and bring the rasam to boil. When we get the froth formed on top of the rasam, switch off the rasam

  5. In another pan, add ghee and add mustard seeds. When the mustard seeds starts to sputter, add broken red chilli, hing and curry leaves and saute it for a minute and then remove from flame. Add this seasoned ingredient to the rasam and garnish with fresh coriander leaves.

  6. The yummy Pepper Rasam is now ready to serve
  7. Pepper Rasam
    Pepper Rasam

Post a Comment

When do you add jaggery while making this rasam, it is listed in the ingredeients, but not in the method?

Sorry, I have missed tat part, Now i have included. Thanks

thanks for the update!

Rasam recipe super, like like :)

Can lemon be used instead of tamarind ?

When do you add the boiled, mashed thur dhal?

In the video you have roasted toor dal but in the instructions you have pressure cooked toor dal. So which method is correct.

Generally for any pepper rasam we use only tamarind. Instead of tamarind, we can use only tomato. Do not use lemon

We have to add it after the tamarind extract boils. I forgot to show that in video

We need both. I have forgot to take the video of adding pressure cooked dal. Please follow the steps in the text version

please share proper way of making eeya sombu rasam. would be help to understand the vessel and its legacy nature

So today my rassam became bitter I don't know why

Plz tell me in clear and why see spoon wise if we go it cannot prepared bcoz dall will come less and cummins will be more it's example so request you for detail

if the cumin seeds are roasted for too long. the rasam will become bitter



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