Pepper, Chilli, Cumin Seed Rasam

Pepper, Chilli, Cumin Seed Rasam

I had been making Vada for a snack and wanted a rasam to have with them, so we grabbed Meenakshi Ammal’s books Cook and See to make the next rasam in the Rasam chapter of Vol. 1. The flavouring of this rasam is chilli and pepper (sautéed and ground to powder), with untoasted cumin seeds and fresh curry leaves (also ground to a powder). These spice combinations are combined with a tamarind base.

We are about half way through our project of making all of the classic Rasam recipes from Volume 1 of Meenakshi Ammal’s books Cook and See. We are loving this project, and adore her books. It would be the only book that I have come across that walks you through how the flavour of recipes change with minor adjustments to the ingredients or method. Cooking through a chapter of her books is like receiving personal tuition in the very basics of South Indian (TamBram) food. These books would be my most treasured cookbooks.

This rasam is flavoured with cumin seeds, chilli and pepper. It is made without Rasam Powder, and grinds the spices as you go. But it is easy to make and very very delicious. It is spicy, peppery, hot, tangy, and so very good.

Similar recipes include Rasam with Long Pepper, Easy Tomato Rasam, Mysore Rasam, Gentle Tomato and Dal Rasam, Cumin Seed and Pepper Rasam, Tomato Indian Rasam Style, Kottu Rasam, and Garlic Rasam.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.

Pepper, Chilli, Cumin Rasam with Broad Bean Vada

Pepper – Chilli – Cumin Seed Rasam

Source : adapted from Meenakshi Ammal’s Cook and See Part 1
Cuisine: Indian
Prep time: 5 mins
Cooking time: 10 mins
Serves: 4 – 6 people, depending how you use it

1 tspn channa dal
0.75 tspn pepper corns
4 Indian dried red chillies
2 tspns coriander seed
1 tspn ghee

0.75 tspn cumin seed
4 curry leaves, to be ground

tamarind – a lime sized piece, or use tamarind paste
1.5 tspn salt
4 curry leaves for the tamarind base

2 tspn ghee
1 tspn black mustard seeds
2 Indian dried red chillies, broken in half, 0r to taste
2 or 3 curry leaves

to garnish
a few green coriander leaves

Heat  a tspn ghee and saute the channa dal, pepper corns, dried red chillies and coriander seeds until they are golden and aromatic. Grind into a paste (use a mortar and pestle or a spice grinder). Keep aside.

Grind the cumin seed and 4 curry leaves to a powder, and keep aside.

Make 4 cups of tamarind water  and place in a saucepan. To this, add salt and curry leaves. Bring to a simmer and add the paste made from the sauteed ingredients. Simmer for about 5 minutes.

Mix the cumin seed powder with a little water to make a paste or slurry, and stir into the rasam. Bring back to the boil, simmer well for 30 seconds, and remove from the heat.

Make a tadka of the mustard seeds, chillies and curry leaves in the ghee and add to the rasam. Garnish with coriander leaves.

Pepper, Chilli, Cumin Seed Rasam

recipe notes
To make tamarind water – use a concentrated form of tamarind, just a small amount, less than a full teaspoon, and dissolve in the required water.

If you are using dried tamarind, take a lime sized piece, and soak it in hot water for 15 minutes or more. Then strain, pushing through all of the paste and leaving the seeds and fibres.

Best of all, use fresh tamarind, but outside of India that is harder to achieve. If you have fresh tamarind, for this recipe (as it has cumin seeds) you can combine some new and some old tamarind.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

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