Pepper garlic rasam is a thin, warming soup made with tomatoes, black pepper and garlic. It is commonly served with rice or enjoyed on its own when something light and soothing is needed.
This home-style version keeps the flavours gentle and balanced. The steps are clear and forgiving, making it suitable for beginners who want a reliable South Indian recipe without complicated spice blends.
Recipe Information
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Base
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2 medium tomatoes, chopped
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2 cups water
Spices and flavouring
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1 teaspoon whole black peppercorns
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3 garlic cloves
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1 teaspoon cumin seeds
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¼ teaspoon turmeric powder
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Salt to taste
Tempering
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2 teaspoons ghee or vegetable oil
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½ teaspoon mustard seeds
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1 dried red chilli
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8 to 10 curry leaves
To finish
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1 tablespoon chopped fresh coriander leaves
Step-by-Step Method
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Place the chopped tomatoes in a bowl and gently crush them with your hand or the back of a spoon.
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Add 2 cups of water to the tomatoes and set aside.
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In a mortar and pestle, coarsely crush the black peppercorns, garlic and cumin seeds.
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Pour the tomato water into a saucepan and place it over medium heat.
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Add the crushed pepper mixture, turmeric and salt.
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Bring the rasam to a gentle simmer and cook for 8 to 10 minutes. Do not let it boil vigorously.
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Turn off the heat once the aroma becomes strong and the surface starts to froth lightly.
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In a small pan, heat the ghee or oil.
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Add mustard seeds and allow them to pop.
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Add the dried red chilli and curry leaves and cook for a few seconds.
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Pour this tempering directly into the rasam.
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Stir gently and finish with fresh coriander leaves.
Cooking Tips
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Rasam should never boil strongly. Gentle heat keeps the flavour fresh.
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Crushing the pepper and garlic coarsely gives better aroma than powder.
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Adjust pepper quantity to suit your spice tolerance.
Variations
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Vegan: Use vegetable oil instead of ghee.
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Extra soothing: Add a small piece of ginger while crushing the spices.
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Less spicy: Reduce the black pepper slightly.
Serving Suggestions
Serve hot with steamed rice and a drizzle of ghee, or enjoy as a light soup on its own. It pairs well with simple vegetable sides.
Storage and Reheating
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Best enjoyed fresh.
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Can be stored in the fridge for 1 day.
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Reheat gently on low heat without boiling.
