Thin, intensely peppery South Indian soup with tomato and cumin — a traditional remedy for cold and congestion that warms from within.
Ingredients
2 tomatoes
Small tamarind ball
1 tbsp black pepper coarsely ground
1 tsp cumin
Garlic 4 cloves
Mustard seeds
Curry leaves
Coriander leaves
Ghee
Turmeric
Salt
Method
About Pepper Rasam: Pepper Rasam (Milagu Rasam) is a medicinal, warming South Indian soup made with black pepper, cumin and tamarind. It is significantly more peppery and thinner than regular rasam. It is a powerful home remedy for cold, sore throat and congestion. The pepper and cumin have genuine medicinal properties.
Prepare tamarind water: Soak a small lime-sized tamarind ball in 2 cups warm water for 15 minutes. Extract all juice by squeezing. Strain through a sieve. Keep aside.
Grind the pepper-cumin paste: In a blender or mortar and pestle grind together 2 tsp whole black peppercorns, 1.5 tsp cumin seeds, 5-6 garlic cloves and half inch ginger to a coarse paste. Do not add water — grind dry. This coarse paste releases the oils from the pepper and cumin giving the rasam its potency.
Cook the tamarind base: Pour tamarind water into a pot. Add the ground pepper-cumin-garlic paste. Add half tsp turmeric, 2 tomatoes crushed by hand, and salt to taste. Bring to a boil on medium heat.
Simmer: Once boiling reduce heat and simmer for 12-15 minutes. The raw tamarind smell will give way to a mellow tangy aroma. The rasam will turn from cloudy to slightly clearer as it cooks.
Add cooked dal (optional): Add 2-3 tbsp of cooked and mashed toor dal to the rasam and stir. This adds a little body to the rasam without making it thick. This step is optional.
Check consistency: Pepper rasam should be very thin and watery like a clear soup. If too thick add more water. It should be drinkable directly from a glass.
Make the tempering: Heat 2 tsp ghee in a small pan. Add 1 tsp mustard seeds and let pop. Add half tsp cumin seeds, 1 dried red chilli and 8-10 curry leaves. Turn off heat. Add a tiny pinch of asafoetida.
Combine: Pour the tempering into the rasam. Add a generous handful of fresh coriander leaves and curry leaves. Taste and adjust salt and pepper — pepper rasam should have a distinct peppery kick.
Serve: Drink pepper rasam hot from a glass for medicinal benefits, or pour over steamed rice as the first course of a South Indian meal. It is excellent with a small amount of ghee mixed into rice.