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Recipe Name: Pepper Rasam  
Category: Indian Regional Sub Category: Andhra


Prep Time Cook Time Serves



Tamarind   small lemon sized
Water   3 ½ cups
Salt, jaggery   as required
Asafoetida   little
Oil   1 tsp
Mustard seeds   ¼ tsp
Curry leaves, coriander leaves for garnishing.  
Pound together coarsely:  
Coriander seeds   1 ½ tsp
Cumin seeds   ½ tsp
Red chillies   2-3
Garlic   2 flakes
Pepper   ¼ tsp


  • Soak tamarind in water for ½ an hour and squeeze to extract juice from it.
  • Dilute with water and add dhal-cooked water (if available).
  • Add salt, asafetida and heat.
  • When it starts boiling, add pound ingredients, curry and coriander leaves.
  • Heat oil, add mustard seeds for seasoning and pour over rasam.
  • When rasam starts boiling remove from fire immediately and close with a lid.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1katori
Amount Per Serving
Calories 20 Calories from Fat 9
% Daily Value'
Total Fat  1g 2%
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  133mg 5%
Total Carbohydrate  1g -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs