Indian cuisine · Soups & Stews

Pepper Rasam

Thin, spicy tamarind broth with freshly crushed black pepper and cumin, warming from the inside.

Ingredients · for 4 servings

• 2 tbsp tamarind paste
• 2 tsp black peppercorns
• 2 tsp cumin seeds
• 4 cloves garlic
• 3 tomatoes
• 1/2 tsp turmeric
• 2 tbsp sesame oil
• 1 tsp mustard seeds
• 1/2 tsp asafoetida (hing)
• 12 curry leaves
• 2 dried red chilies
• 1/2 bunch fresh coriander

Instructions

1. Coarsely crush the peppercorns, cumin and two cloves of garlic in a mortar — pre-ground pepper from a packet doesn't have enough aroma.
2. Dissolve the tamarind paste in 800 ml warm water, roughly dice the tomatoes and crush them by hand into the tamarind water.
3. Bring the tamarind-tomato broth to a boil with turmeric and salt and simmer uncovered for 8–10 minutes until the raw tamarind taste is gone and foam forms.
4. Stir in the crushed pepper mixture and let steep for just 3–4 minutes without boiling hard, so the heat stays fresh.
5. Heat the sesame oil, let the mustard seeds pop, then add asafoetida, curry leaves, the dried chilies and the remaining crushed garlic and toast for 30 seconds.
6. Pour the tempering over the rasam, sprinkle with coriander, and serve piping hot in cups or over rice.