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Pepper Garlic Rasam Recipe | A Spicy and Comforting South Indian Broth

If you’re looking for a flavorful, comforting, and health-boosting recipe, this Pepper Garlic Rasam is a must-try! It’s one of the simplest yet most effective dishes when you’re feeling under the weather or craving something light yet spicy. Loaded with the warmth of black pepper and the healing properties of garlic, this rasam not only satisfies the taste buds but also works wonders for your digestion and immunity.

In this post, we’ll break down the recipe, why the ingredients work so well together, and how you can customize and serve this versatile dish.

Why These Ingredients Work

The ingredients for Pepper Garlic Rasam are carefully selected to bring out a balance of flavor, warmth, and nutrition:

1. Peppercorns:

Black pepper is known for its anti-inflammatory properties and is a key spice in South Indian cuisine. It brings heat to the dish while aiding digestion.

2. Cumin Seeds:

Cumin adds an earthy flavor that complements the heat of the pepper. It’s also known for its digestive benefits, making it a perfect addition to this rasam.

3. Garlic:

Garlic is one of the most potent healing ingredients. Its sharp, pungent flavor mellows as it cooks, adding depth to the rasam while boosting immunity.

4. Tamarind:

Tamarind lends a tangy touch to balance the spice. It is essential for achieving the characteristic sourness in rasam, while also aiding in digestion and adding a refreshing tang.

5. Tomatoes:

Tomatoes provide the base of the rasam, adding sweetness and texture while blending with the tanginess of the tamarind.

6. Asafoetida (Hing):

A small pinch of hing goes a long way in adding a unique flavor. It also enhances digestion and reduces bloating, making it a must in this recipe. I personally love the flavour of Hing as it make the whole dish so much more umami

7. Curry Leaves and Red Chillies:

Curry leaves impart a fragrant, earthy aroma, while dried red chilies bring an additional layer of spice. Together, they create a distinctive flavor that is quintessential in South Indian dishes.

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Ingredients

Dry Roast:

• 1 tbsp peppercorns: Adds heat and a sharp flavor.
• 2 tbsp cumin seeds: Balances the heat with an earthy note.
• 2-3 green chillies: Adds a fresh, spicy kick.
• 10 cloves of garlic: Infuses the rasam with its rich, pungent flavor.

For the Rasam:

• 1-2 tbsp oil: Use any neutral oil like vegetable oil.
• 1 tsp mustard seeds: Provides a nutty, slightly bitter flavor.
• ½ tsp hing (asafoetida): Enhances flavor while aiding digestion.
• 1 sprig curry leaves: Adds freshness, aroma and a staple in South Indian cooking
• 1 dried red chilli: Adds a subtle heat and color.
• 3 large tomatoes, pureed: The base of the rasam, giving it a mild sweetness along with sourness
• 1 lime-sized tamarind, soaked and made into puree: Adds tanginess to balance the spice.
• Salt to taste: Obviously a must have
• Coriander leaves for garnish: Adds a fresh, herby finish.

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Instructions

Step 1: Dry Roast the Spices

• In a pan, dry roast the peppercorns, cumin seeds, green chillies, and garlic until aromatic and slightly charred.
• Roast the garlic and chillies first to avoid burning the spices.
• Pound the roasted ingredients into a coarse paste and set it aside.

Step 2: Prepare the Tomato Puree

• Blend 3 large tomatoes into a puree, keeping it slightly chunky for a bit of texture.

Step 3: Make the Rasam

• In a kadai or deep pan, heat 1-2 tbsp oil. Add mustard seeds, hing, dried red chilli, and curry leaves. Let them splutter.
• Add the pounded spice mixture and sauté until it releases a rich aroma.
• Pour in the tomato puree and cook until bubbling, and the froth subsides.
• Add the tamarind puree and season with salt. Let the mixture simmer for a few minutes to allow the flavors to meld.

Step 4: Garnish and Serve

• Garnish the rasam with fresh coriander leaves.
• Serve hot with steamed rice and a dollop of ghee, or enjoy it as a comforting soup.

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Customizations

• Add Toor Dal: For a heartier, thicker texture, you can add a few teaspoons of cooked toor dal (split pigeon peas). I know a lot of people who add Toor Dal to Rasam. This will give the rasam a creamier consistency, making it richer and more filling
• Adjust the Spice: For a milder rasam, reduce the number of green chillies or peppercorns. If you love spice, feel free to increase the pepper for an extra kick!
• Tangy Twist: If you love tangier rasam, add extra tamarind or a splash of lemon juice at the end.

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Serving Suggestions

This Pepper Garlic Rasam is incredibly versatile! Here are some delicious ways to enjoy it:

1. With Rice: The most classic way to serve rasam is with hot steamed rice. Add a spoonful of ghee on top for added richness. It’s the ultimate comfort food.
2. As a Soup: I love serving this rasam as a flavorful soup, especially with some juicy dumplings for a unique twist on traditional dumpling soup. The light yet spicy broth pairs wonderfully with the soft texture of dumplings.

1. With Vadas: For a crispy contrast, serve rasam alongside vadas (fried lentil fritters). This is a very common restaurant order where hot boiling rasam is poured over crispy vadas.

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Health Benefits

Pepper Garlic Rasam is not only a treat for your taste buds but also packed with health benefits. The combination of pepper and garlic makes it ideal for boosting immunity, soothing a sore throat, or aiding digestion. The spices and herbs, such as cumin and curry leaves, also have anti-inflammatory and antioxidant properties. So, this dish is as good for your body as it is for your soul!

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Storage Tips

You can store leftover rasam in an airtight container in the refrigerator for up to 2 days. When reheating, do so on a stovetop to maintain the flavor and texture. If it thickens, just add a little water to bring it back to the desired consistency.

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Final Tip

For the best flavor, allow the rasam to sit covered for about 10-15 minutes after cooking. This resting time helps the spices infuse deeply into the broth, giving you a more robust and flavorful rasam. Enjoy!