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Pepper Rasam by The Dearist | Recipe

Pepper Rasam by The Dearist | Recipe


  • Black Pepper, 1-2 tbsp, crushed 
  • Water, 1/2 ltr
  • Jaggery, 1 tsp, as per taste
  • Kokum Rinds, 2-3 {optional)
  • Lime Juice, to garnish
  • Coriander, chopped, to garnish

For the tadka: 

  • A2 Ghee, 1 tsp
  • Curry Leaves, 10-12
  • Mustard Seeds, 1 tsp 
  • Cumin Seeds, 1 tsp


  • Bring half a litre of water to a boil and add in the pepper, jaggery, and kokum rinds. Let the mixture boil well for 5-10 minutes before turning off the flame
  • For the tadka, in an iron vessel, add the ghee, cumin seeds, mustard seeds and curry leaves. Let the ingredients crackle in the ghee.
  • Add the tadka to the rasam and garnish with lime and finely chopped coriander leaves.
  • Serve with cooked quinoa, rice, or barley pearls. Or enjoy as is.

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