A comforting and aromatic South Indian dish, Pepper Rasam is valued for its bold flavours and health-boosting properties. It consists of a traditional recipe with rasam pepper, an acidic soup-like dish in harmony by combining black pepper, tamarind, and several spices that burst into flavour in every sip. The freshly ground black pepper is the primary ingredient that contributes robust spiciness; conversely, it is celebrated and valued because of its digestive and immune-boosting benefits. The preparation begins with tamarind pulp simmered with water to create a tangy base, further enhanced by adding tomatoes and aromatic spices like cumin, coriander, and turmeric. Finally, a unique spice mix of roasted black pepper and cumin seeds is added to impart a unique depth to the rasam. It forms a fragrant finish to the recipe when tempered with mustard seeds, curry leaves, and dried red chillies in ghee. Finally, garnishing with fresh coriander leaves gives this flavorful dish the desired look. This recipe is excellent for when one needs to recover from a cold or simply as an occasional accompaniment for steamed rice. Pepper rasam is commonly prepared at home in every South Indian household. Its simplicity and refreshing taste make it the all-time favourite comfort food. Whether you have it as a soup or as a supplement to the staple meal, the pepper rasam recipe will provide you with the authentic taste of the South Indian cuisine it prepares, though nutritious yet delicious.

• 2 tbsp pepper
• 2 tbsp cumin
• 6 cloves
• 2 tomato
• 1 cup tamarind
• 2 chilli
• 2 tbsp oil
• 1 tsp mustard
• 1 red chilli
• 1 pinch hing
• Curry leaves
• 1/2 tsp turmeric
• 1 cup toor dal
• 2 tbsp coriander
• 1 tsp salt

• Let's begin the recipe of pepper rasam by making a coarse spice mix. In the mortar, put two tablespoons of black pepper, two tablespoons of cumin seeds, and six cloves of garlic.
• Grind them coarsely so that the spices release their aroma without grinding into fine powder. Set this aside for later.
• Next, prepare the tangy base.
• Take two chopped tomatoes, 1 cup of tamarind extract, and two green chillies in a large bowl. Use your hands to gently squeeze and mash the tomatoes into the tamarind extract until they turn mushy and blend well.
• This mixture will serve as the rasam's tangy and slightly sour foundation. Keep this prepared base aside.
• Heat a large kadai or deep pan over medium heat. Add two tablespoons of oil. Once the oil is hot, add a teaspoon of mustard seeds, one teaspoon of cumin seeds, one dried red chilli, a pinch of hing (asafoetida), and a few curry leaves.
• Let the tempering splutter and give it a fragrant aroma.
• Stir it well and season with 1/2 teaspoon of turmeric powder and one teaspoon of salt.
• Cover the pan and allow the mixture to boil for about 5 minutes.
• Now boil the base, add 4 cups of water, and stir to adjust the consistency.
• Bring the mixture to a rolling boil.
• Add the 1 cup of cooked toor dal and mix well, allowing it to become one part of the soup—just stirring well to get a good mix.
• Then add more water to adjust the consistency so that the rasam is not too thick but has the soup-like texture.
• Now, add the coarsely ground pepper-garlic masala prepared earlier.
• Stir it well into the rasam and allow it to boil for an additional 2 minutes.
• Finally, garnish the pepper rasam with two tablespoons of freshly chopped coriander leaves. Serve piping hot with steamed rice for a complete meal, or enjoy it just on its own as a soup to warm the soul.
• This pepper rasam recipe is ready. Don't forget to share it with your friends and family.