Recipe for Pepper Rasam or Saaru South Indian style
The Results are always Consistent

Simple recipe to prepare the famous South Indian Pepper Rasam or Saaru

Author by Margaret

Rasam is prepared with Tamarind juice as a base and it is most common in all South Indian homes and hotels. More than a regular curry for Rice, Rasam places an important role in health department.
Let’s see how: Rasam is a juice extracted from tamarind which also includes some additional herbs and seeds. Rasam is either mixed with rice followed by a course of curries in the meal for better digestion. Pepper Rasam and instant relief for Cold and Flu. There are several types of Rasam and most of them are traditionally prepared from a long time.

Couple of most popular Rasam is as follows:

Tomato Rasam
Pepper Rasam
Garlic Rasam
Lemon Rasam
Gooseberry Rasam
Drumstick flower Rasam
Neem Flower Rasam
Beetroot Rasam

It’s not that one has to learn each and every Rasam listed above, just the name of the ingredient is added extra in Rasam. Example: Tomato Rasam has few more tomatoes added than the regular the Rasam.

Here I took my favorite Pepper Rasam for this article. The ingredients are as follow:

Oil: 1tsp
Mustard seeds: 1/2tsp
Red chilly: 6 Nos.
Asafetida (Chaste berry) powder a pinch
Curry leaf: 1 Strip
Black pepper: 3 tsp
Cumin seeds (Jeera): 2tsp
Green Chilies: 4 Nos.
Tomato: 3 Nos.
Turmeric powder: 1/2 tsp
Salt as required
Coriander leaves
Garlic: 1/2
Tamarind: lemon size
Water: 3 cups / glass

Preparation time 5-10 minutes:

  1. Make powder/paste of curry leaf, coriander stem, garlic, black pepper, cumin seeds, green chilies, tomatoes and keep aside.
  2. Now take a bowl add the 3 cups of water.
  3. Add salt, turmeric powder, asafoetida powder a pinch and the grinded paste to the bowl and mix it well.
  4. Squeeze and dissolve the tamarind to the soaked water and add it to the bowl n mix it well.
  5. Heat the oil in a pan
  6. Add the mustard seeds wait till it crackles, add red chilly fry little, and now add the mixture in pan to the bowl. Place the mixed bowl in low flame.

Here is the trick (secret of Rasam): Never let the Rasam to boil, have a look at the Rasam often. It should form foam kind of bubbles and minor boiling should pop up. Turn of the flame before the Rasam gets major boiling stage. This trick is often not said and we end up in making hot Tomato-Tamarind juice.    
Have Rasam either as soup or with your meal for better digestion.

Pepper Rasam best for Cold and Flu, when you are affected take a cup of “Hot n Spicy” Pepper Rasam soup or mix the Rasam well with rice (make rice as a liquid paste with Rasam) and drink it. Your throat and congestion will fly off in seconds. Try it and let me know!

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