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pepper cumin rasam
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5 from 2 votes

Pepper Cumin Rasam

Pepper Cumin Rasam- a Very delicious tangy and spicy drink of black pepper tamarind and tomatoes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Drinks, Side Dish
Cuisine: South Indian Cuisine
Keyword: cumin, pepper rasam, Rasam
Servings: 4 people
Author: Anjana Chaturvedi


To Grind

  • 1 tsp Whole pepper corn/ Sabut Kali Mirch
  • 1 tsp Cumin Seed/ Jeera
  • 2 Dry Red Chili

For Making Rasam

  • 2 medium Tomato/ tamatar
  • 1 Piece Tamarind/ Imli gooseberry size
  • 1/4 cup Fresh Coriander/ Hara Dhaniya chopped
  • 2.5 cup Water
  • 1/5 tsp Turmeric/ Haldi
  • To Taste Salt/Namak

For the Tempering

  • 1 tbsp Clarified butter/ Ghee
  • 1 tsp Mustard seeds/ Rai
  • 1/2 tsp Cumin seeds/ Jeera
  • Pinch Asafoetida/ Hing
  • 10 Curry Leaves


  • Wash tamarind and then soak in 1/2 cup warm water and then after an hour squeeze out the juice,strain and keep side.
  • Add cumin,pepper corn and whole red chili in the mixer jar and grind to make a  powder.
  • In a pan add the finely chopped tomatoes, the tamarind extract, ground pepper cumin mix, turmeric, salt and 2 tbsp of chopped coriander and simmer for about 10 minutes or till tomatoes become soft and mushy.
  • Remove the froth from the boiling rasam. You can add some more water to adjust the consistency
  • Heat ghee in a small pan and add mustard seeds, cumin and when they start to crackle then add asafoetida and curry leaves .
  • Now add the tempering on the simmering rasam and add the remaining chopped coriander and switch off the flame.
  • Serve hot rasam with some ghee rice , raw banana fry papad and pickle