Spicy Pepper Rasam (ಮೆಣಸಿನ ರಸಂ)

ಮೆಣಸಿನ ರಸಂ (Spicy Pepper Rasam) is a traditional South Indian soup that is known for its spicy and tangy flavor. It is a popular dish in Udupi cuisine and is often served as a part of a meal or as a soothing remedy for cold and cough.

Spicy Pepper Rasam (ಮೆಣಸಿನ ರಸಂ)

Ingredients

  • 2 tomatoes, chopped
  • 1/2 cup toor dal (split pigeon peas)
  • 1 tablespoon tamarind paste
  • 2-3 green chilies, slit
  • 1 teaspoon black pepper
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida (hing)
  • 1 tablespoon ghee (clarified butter)
  • 1 teaspoon mustard seeds
  • A few curry leaves
  • 2-3 dry red chilies
  • Salt to taste
  • Chopped coriander leaves for garnish

Instructions

  1. In a pressure cooker, cook the toor dal with 2 cups of water until soft. Mash the dal and keep it aside.
  2. In a separate pot, add the chopped tomatoes, tamarind paste, slit green chilies, turmeric powder, and salt. Add 3 cups of water and bring it to a boil.
  3. Grind the black pepper and cumin seeds into a coarse powder and add it to the boiling tomato mixture.
  4. Add the mashed dal to the boiling mixture and let it simmer for 5-7 minutes.
  5. For the tempering, heat ghee in a small pan and add mustard seeds. Once they splutter, add asafoetida, curry leaves, and dry red chilies. Pour this tempering over the rasam and mix well.
  6. Garnish with chopped coriander leaves and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
25g
Protein
3g
Fat
1g

Supplies

Pressure cooker Pot Pan

Tools

Masher Grinder

Serving suggestions

Serving suggestions: Serve hot with steamed rice or enjoy as a comforting soup on its own.

Tips & tricks

Tips: Adjust the quantity of black pepper and green chilies according to your spice preference. The rasam should have a balanced spicy and tangy flavor.

Cost

$5