Go Back
garlic-pepper-rasam-recipe

Garlic Pepper Rasam recipe | Rasam for Cold and Cough

Santosh Allada
Learn how to make Andhra-style garlic and pepper rasam in a few simple steps. This spicy variation of rasam is made with tamarind as a base and flavored with lots of garlic and black pepper. Serve it with steamed rice or as an appetizer or as soup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Indian, South Indian
Servings 4 people

Ingredients
  

To Grind

  • 6-8 Garlic pods with or without skin
  • 1 tbsp Black peppercorns adjust according to taste
  • 1 tsp Cumin seeds
  • 5-6 numbers Curry leaves
  • 1/2 tbsp Coriander seeds

For the Rasam

  • 1 medium tomato size Tamarind soaked in 1/2 cup hot water
  • 1 tbsp Oil or ghee
  • 1/8 tsp Fenugreek seeds
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin
  • 5-6 numbers Curry leaves
  • 2 numbers Dry Red chili
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Asafoetida
  • 1.5 cups Water
  • 2-3 tbsp Coriander leaves
  • Salt to taste

Instructions
 

  • Soak 1 medium tomato-sized tamarind in 1/2 cup of hot water for 10 to 15 minutes.
  • Later, when it cools down a bit squeeze the soaked tamarind to a pulp. Strain and keep aside.
  • In a mortar and pestle, a coffee grinder, or a blender jar add garlic pods, coriander seeds, cumin, curry leaves, and black pepper. Crush or blend into a coarse mixture.
  • Heat 1/2 tbsp oil or ghee in a pan or kadhai over medium flame. When hot, add fenugreek seeds, mustard seeds, and cumin. Let them crackle.
  • Add dry red chilies, curry leaves, and asafoetida. Saute until leaves turn crisp.
  • Add the ground mixture. Saute for about 30 seconds or until you get a nice aroma.
  • Add the strained tamarind pulp along with 1.5 cups of water. Give a good mix.
  • Add turmeric powder and salt to taste. Mix well.
  • Let it come to a boil. Reduce the heat to low, add jaggery and let it simmer for 5 to 7 minutes. Check the taste and add salt, tamarind, or jaggery if necessary.
  • Add coriander leaves along with tender stems, switch off the stove and let it rest for 5 to 10 minutes.
  • Garlic Pepper Rasam is ready. Serve it hot with steamed rice and your choice of side dish.

Notes

There is no substitute for tamarind. While you can add lemon juice, the sour taste of lemon is different than tamarind.
Do not boil the rasam on a high flame for a long time, it will take away the fragrance.
Adjust the spices to make a spicy or mildly spiced rasam.