Rasam — South Indian Pepper Soup

The thin, fiery, sour pepper soup that follows banana leaf rice. Nanthini's family rasam uses fresh ground pepper and tamarind — warming, digestive, and deeply comforting. Traditionally drunk straight from the bowl. Free recipe.

🥘 Ingredients

• 2 medium tomatoes — roughly chopped
• 1 tbsp tamarind paste (or tamarind ball soaked in 200ml warm water, strained)
• 1 tsp freshly ground black pepper (coarse grind)
• 1 tsp cumin seeds
• 4 cloves garlic — crushed
• 2 dried red chillies
• Small bunch coriander stalks
• 500ml water, salt to taste
• TADKA:
• 1 tbsp ghee
• ½ tsp mustard seeds, ½ tsp cumin seeds
• 10 curry leaves, 1 dried red chilli
• Pinch of asafoetida (hing)

👨‍🍳 Steps

1. Step 1 — Tomato Base: Blend tomatoes and garlic with 100ml water into a rough puree. Transfer to a medium pot.
2. Step 2 — Build the Rasam: Add tamarind water, black pepper, cumin seeds, coriander stalks, and remaining water. Stir.
3. Step 3 — Simmer: Bring to a boil over medium-high heat, then reduce to medium. Simmer uncovered 10-12 minutes. Season generously with salt.
4. Step 4 — Taste check: Rasam should be simultaneously sour (tamarind), peppery, and slightly tomatoey. Adjust as needed.
5. Step 5 — Tadka: Heat ghee over high until it shimmers. Add mustard seeds, wait for them to pop. Add cumin seeds, curry leaves, dried chilli, and a small pinch of hing. Fry 10-15 seconds until curry leaves are crisp. Pour the entire tadka into the rasam immediately.
6. Step 6 — Finish: Add a handful of fresh coriander leaves. Serve piping hot.
7. Tip: For more robust rasam, dry-roast 1 tsp each of black pepper and cumin in a pan then grind fresh.

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