Pepper Rasam Soup
Pepper Rasam Soup is a traditional South Indian soup that is known for its spicy and tangy taste. It is made with tamarind juice, tomatoes, and a blend of aromatic spices. This soup is vegan and gluten-free, making it suitable for many dietary preferences. It's a great soup to have when you have a cold or just want something warm and comforting. The black pepper in the soup acts as a natural decongestant and helps relieve cold symptoms. The soup is also a good source of vitamin C.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
43 kcal
Protein
1 g
Carbs
9 g
Fat
1 g
Fiber
2 g
Ingredients
Tamarind Paste
1 tbsp (15g)
Chopped Tomato
2 small cup (200g)
Chopped Onion
1 small cup (100g)
Clove Garlic, Chopped
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Mustard seeds
0.5 tsp (2.5g)
Fenugreek seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
1 tsp (5g)
Common Salt
0.5 tsp (3g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Plain Water
2 medium cup (500g)
Instructions
Cooking Steps
In a pan, dry roast cumin seeds, black pepper, mustard seeds, and fenugreek seeds until they turn aromatic.
Allow the roasted spices to cool, and then grind them to a fine powder.
In a deep pot, add tamarind pulp, chopped tomatoes, onion, garlic, turmeric powder, and dried red chilies. Add 2 cups of water and mix well.
Bring the mixture to a boil and let it cook for 10-12 minutes until the tomatoes are soft and mushy.
Add the ground spice powder and salt. Mix well and let it cook for another 2-3 minutes.
Garnish with fresh coriander leaves and serve hot.