Food Recipes Rasam recipes

Jeera Pepper Rasam

Jeera pepper rasam is commonly prepared rasam variety in south india. This is mixed with hot rice rice and taken as part of a meal course. It is also taken as an appetizer drink. Black pepper is known to have lot of antioxidant properties and it checks bacterial growth in the intestinal track. Cumin seeds (Jeera) is a rich source of Iron and promotes digestion. Curry leaves are also rich in iron and folic acids. This rasam is very good to have during winter and rainy season. It gives relief from common cold, flu and helps in digestion.


Toor dhal 3 tsp
Red chili 1 ½ nos.
Pepper 2 tsp
Cumin seeds(சீரகம்)2 tsp
Coriander seeds 2 tsp
Curry leaves ¼ cup
Tamarind 1 lemon size
Turmeric powder ¼ tsp
Hing (பெருங்காயம்) ½ tsp
Mustard ½ tsp
Ghee 2 tsp
Preparation time = 3 min
Cooking time = 7 min
Makes =2 ½ cups



Text Procedure

Step 1

Soak toor dhal for 1 hour. If you want to cut down soaking time to about 20 minutes then soak in hot water

Step 2

Add Jeera ( Cumin seeds), pepper,dhaniya (coriander seeds), Curry leaves as per the quantities listed in Ingredients list.

Step 3

Add water and grind coarsely

Step 4

Take one lemon size tamarind ,soak in 1 1/2 cup water and extract 1 1/2 cup tamarind water.Add turmeric and hing and boil for 3-4 minutes.

Step 5

Add coarsely ground mixture and boil for less than a minute. Stir continuously to avoid overflowing

Step 6

Add water. Turn off stove in 30 seconds. Please note that it should not boil.

Step 7

Season mustard and curry leaves in ghee. Add to rasam.

Step 8

Hot medicinal rasam is ready

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