Pepper Rasam

To make Pepper Rasam without tomatoes or rasam powder, you can follow this simple recipe. Start by grinding together pepper, coriander powder, cumin seeds, garlic, and shallots with a little water. Heat oil in a khadai or earthen pot, add mustard and fenugreek seeds until they pop, then add dried red chili and curry leaves. Sauté the ground masala for 2-3 minutes, then mix in tamarind paste, water, salt, and turmeric powder. Boil for about 5 minutes until the raw taste of tamarind disappears, then finish with fresh coriander leaves.

Yes, Pepper Rasam is completely suitable for both vegan and vegetarian diets. The ingredients used, such as spices, tamarind, and herbs, are plant-based, making it a great option for those following these dietary preferences.

If you don't have tamarind on hand, you can substitute it with lemon juice or vinegar for a similar tangy flavor. Use about 1 tablespoon of lemon juice or vinegar to replace the gooseberry-sized piece of tamarind. Adjust to taste, as these substitutes can vary in acidity.

Leftover Pepper Rasam can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave. If it thickens, you can add a little water to reach your desired consistency.

Pepper Rasam pairs wonderfully with steamed rice, making it a comforting meal. You can also serve it alongside papadams, vegetable curries, or even as a soup on its own. For a complete meal, consider adding a side of sautéed greens or a simple salad.