Easy pepper rasam with garlic. A natural remedy to make you feel better for common cold, etc.
An easy breezy recipe, can be made within 10 minutes and a very flavourful one. Especially when we have cold, pepper and garlic helps you to feel relieved. You can enjoy even having as a hot soup! I always make this now and then. I learnt from my mom, enjoyed this rasam right from my childhood! Check out other rasam recipes.
When I catch cold, I still remember how amma makes hot rice, mash it nicely with hands and add a spoon full of ghee to it. Add this freshly made rasam and feeds me with her hand. It will be like heaven literally when we have common cold. Feels so good, that I never realized and appreciated that time, but when I started cooking and tried to recreate the same, I realized how magical her rasam is.
The best part is how she feeds. Hot rice, smashed with hands with ghee that just slides into your throat effortlessly. Don't skip ghee. It turns best with the rasam and rice. Also through experience, I learnt that the taste turns out great when all the three important ingredients -tamarind, spice and salt are balanced.
Garlic is known for it's natural antibiotic property. So Using it along with black pepper freshly not only is refreshing but also serves as remedy.
Recipe card
Easy pepper garlic rasam recipe
Ingredients
- 1 tablespoon Black pepper
- 1 Red chilli
- 6 flakes Garlic
- 1 teaspoon Tamarind 1 small goose berry sized
- Salt - As per needed
To temper:
- 1 teaspoon Ghee
- ½ teaspoon Mustard
- 1 sprig Curry leaves
- 1 pinch Asafetida
Instructions
- Soak tamarind and extract the tamarind juice, keep aside. Crush the pepper and red chilli (also can grind in mixer) coarsely.
- Add the garlic(with skin) and crush them roughly.
- Heat a kadai and the items under the ‘To Temper’ table, followed by the quarter part of the crushed pepper and garlic and fry a little.
- Add the tamarind extract and bring to boil.
- Add the remaining crushed pepper and garlic and salt. mix well and switch off (don’t let boil)
Notes
- Do not boil the rasam, just switch off when it is about to start to boil.
- If you boil for long time as it may turn bitter.
- Also dont add more of pepper than mentioned and if you want more spicy, increase red chilli to 2-3 numbers.
- Don't grind garlic as it may turn the smell too strong and unpleasant. So just crush it.
- You can skip adding half the ground item for frying and half later and add everything later in boiling tamarind water itself.
Pepper garlic rasam method:
- Soak tamarind and extract the tamarind juice,keep aside.Crush the pepper and red chilli(also can grind in mixer)coarsely.
- Add the garlic(with skin) and crush them roughly.
- Heat a kadai and the items under the ‘To Temper’ table,followed by the quarter part of the crushed pepper and garlic and fry a little.
- Add the tamarind extract and bring to boil.
- Add the remaining crushed pepper and garlic and salt. mix well and switch off(don’t let boil for long time)
Transfer to the serving bowl and close immediately with a lid.Serve hot with rice or enjoy as a soup.
Chitra
I too make this rasam often nowadays.Raksha likes it..Nice clicks as usual:)
Prathibha
One of my fav rasam Raks..I add some rasam powder n jaggery slightly to increase its thickness ...luv this..nice pic too..
Sharmilee! :)
Beautiful clicks....Clicking rasam is not that easy....u have done justice to it. Looks soo gud!
Parita
I love pepper rasam but cant have it with garlic as i m allergic to it 🙁 Your click are gorgeous!
sowmya.s
delicious rasam.. i love the mortar pestle ..rarely used nowadays..
Akal's Saappadu
this hot pepper rasam looks so soothing and delicious!!! I like that chombu verry much too!!!!
Supriya Nair
Scintillating...I can smell it right away...nice click! Tempted to have this one...:)
Kanchan
One more collection to rasam recipes !
I liked your table mat 🙂
Priya
One of my fav rasam...beautiful shots Raks!!
Radhika
I love rasams. Arjun just drinks them like water. he loved the clicks very much. wanted me to inform you.
Sushma Mallya
i love rasam, but havent added pepper to it anytime,sounds good raks,makes it more nice i guess...and garlic flavour just make it amazing to have...Nice clicks as well
Aruna Devi
Spicy Rasam gud winter comfort..
notyet100
looks so good
Asha
Slurp!! Pics are beautiful, specially the last one. Love Pepper Rasam.
DEESHA
nice rasam .. good option when one is down with cough/cold
shanthi
Very helpful for cough and cold. I too make it without garlic
Preeti Kashyap
yummmmmmmmm...just made it a week back! Healthy and light comfort food. Pics look awesome raks!
Tina
Nice clicks dear....Rasam sounds healthy and spicy....
Pari
I just need that..still coming out of Flu..I love the flavor of ghee tempered rasam..
Laavanya
I have a cold right now and this wud be just perfect! Will try soon...
Pavithra
Looks yummy dear.. I love rasam anytime looks good and perfect for the chill whether here,... I too sometime use ghee for tempering that too i will do for tomato rasam...
FoodLovers
i too make this rasam very often .. nice one raks
Mangala Bhat
Wow!awesome clicks! Love the recipe ..will try this soon!
Nithya
Rasam is my favorite south Indian dish. I just luuuuuuuuuuuuuuuv it 🙂 Nice click as ever. The base cloth looks fantastic 😉
Trendsetters
great presentation
simply.food
Looks so healthy and delicious.
jayasri
Love pepper rasam!, I am in need of it urgent!!, having a bad cold !!, looks so appealing
Mythreyi Dilip
Very flavorful and aromatic rasam!!!
Anu
Looks so healthy... Please do collect your awards from my blog..
Latha
Wish I could grab it. Love your serving dish.
Malar Gandhi
Beautiful presentation, like the way Mom' makes it...
Suparna
very comforting rasam, best with papad and steaming hot rice 🙂 nice clicks as always
tc
Ramya Vijaykumar
The best food one can think of during cold and fever is this Rasam looks great should be verya romatic too!!!
http://memoryarchieved.blogspot.com
Gita
I too love pepper rasam with garlic...nothing can beat the comforting taste of that....love your clicks dear 🙂
Priya Narasimhan
lovely step by step photos..pestle and mortar looks so cute..
Ruchikacooks
I love rasam Raks, with garlic it would be yum to have with aloo kari. Lovely clicks. The stone mortar and pestle reminds me of ammi we use back home.
With the dal bubbles you have taken super clicks.
http://www.ruchikacooks.com
A Homemakers Diary
never had this Rasam but looks perfect. would love to make it sometimes.
Lucky
I am an avid blog reader and so far I have not commented on anybody's blogs but you just forced me to do it today....You have such a great presentation skill, innovative thoughts to capture the readers as they read thro' your entry and most of all, recipes that helps amature folks start about with cooking without mom's help with the aid of an overseas call(a situation in which I was some 7 yrs back) as well as experienced cooks who can modify their recipes with and also learn something new. KUDOS to you for your talents!!!! I think you need to achieve much more than getting famous through blogs faceless.....
shahana
Perfect for this winter!!
beautiful clicks too
SE
im drooling over this rasam..perfect for this cold and winter
Animisha
Hmmmmmmmmmmmm
Rajeswari,
I love this rasam.
And thank you for the recipe.
Am craving for spicy n hot foods.
Not much of sour foods.
So i sent this recipe to my husband who is cooking for me for a while till am strong.
Sweet guy.
Cham
I never seasoned with ghee rasam but heard it! Great for cough and cold!
Mahimaa's kitchen
such a simple recipe posted in a neat and attractive way. looks very good.
Vibaas
raji, ilove this rasam too..and your pic just makes me crave for this now 🙂 and it's almost midnight!! 😀
Anupama
This is one delicious rasam. This rasam mixed with hot rice and a dollop of ghee will just be so comforting when you fall sick
Cicily Antony
Rasam looks yummy...
Jagruti
Rasam looks so yummy...;-))
Sush
beautiful click Raks
Saraswathi Iyer
My fav rasam Raks. Rasam looks delicious. Lovely pics. I make it once a week with slightly dal water.
meeso
Nice recipe, sounds super tasty!
lissie
pepper rasam looks so good...love to have it right now!
Rohini
Wow.. this type is new to me... Pa, rasam la evlo varieties!! Oru book e podalam polarku 🙂
SathyaSridhar
I like rasam very much and looks traditional,,, nice click. Looks soo nice.
Deepa
Exactly the same way we make at home except for the asofoetida. When you add garlic and asofoetida, which smell takes prominence?
sangee vijay
hi
i tried this rasam sterday...really it tastes excellent and with very nice pepper aroma...usually i add tomatoes but sterday i followed ur recipe..thanx for sharing...i love ur presentation n pictures,which makes the readers to make a attempt...very talented.
RAKS KITCHEN
Hi tamarind extract means it is with water, we have to add the needed water in the extract.
Amolw
nice one!
Don't we need to add water in this.. ?
how the curry is made from ?
Niranjan
Very simple & good recipe.... Trying now to see if it helps my cold..
Using garlic with skin ON, brings back memories of Amma's way of making rasam 🙂
Vini
I tried this two times...my husband loved it but we felt there was a slight bitter taste..(sendhu taste as we say it in tamil). What could be the reason for it? where am I making a mistake?
RAKS KITCHEN
Try balancing it with more tamarind or red chilli. Not sure, will ask mom and update if something
Varsha Anand
Iam intrested in doing all types of recipes which ur showing .so iam seeing internet and iam doing so thanks
Ochre Face
From now on I have made it a point to leave a comment after I try out a recipe from any blog.
suffering from cold & cough and made this rasam along with peerkangai tomato thogayal for lunch. Just had it now. Came out well. Thanks.
DGWS
I have a bout of cold right now, so I made this and it was awesome!
renuka
mam, how many cups of water should be added to tamarind extract ?
susan
Hi, I would like to know in how many cups of water should I soak the tamarind?
Jo iyer
Followed the instructions, but output was not great... Really horrible..my luck
Raks Anand
Oops. Have to balance tamarind, salt and spice. Thats the knack. THough sounds simple, it is not easy for newbie... Depends on tamarind's quality. At times it is too strong. so balance others accordingly and try next time. Good luck!