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easy pepper garlic rasam
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5 from 3 votes

Easy pepper garlic rasam recipe

Easy pepper rasam with garlic. A natural remedy to make you feel better for common cold, etc.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Indian
Servings: 3


  • 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


  • 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)


  • 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.