Pepper Rasam

This warming soup made by Reza Mahammad is one of the best ways to ward off colds and keeping those chills at bay
By Reza Mahammad
Pepper Rasam
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 3 clove garlic
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 tsp black peppercorns
  • 3 tbsp coconut oil
  • pinch of asafoetida
  • 1 tsp black mustard seeds
  • 14 curry leaves
  • 1 small unripe mango, peeled and finely diced
  • 750 ml water

To finsh

  • 2 tomatoes, chopped
  • 3 tbsp chopped coriander
  • 1 tsp tamarind paste

Tips and Suggestions

Unripe mangoes are green and hard with a creamy white flesh. They're sold in ethnic grocery shops. Tamarind paste can be bought in supermarkets. It's quite tart in flavour, so a little goes a really long way. Asafoetida is often used to add pungency to dishes and can be found in Indian shops.


1. Grind or pound the garlic, cumin seeds, turmeric powder and peppercorns to a smooth paste along with a dash of water. You could do this in a small food processor or use a mortar and pestle.

2. Heat the coconut oil in a saucepan and add the asafoetida, mustard seeds and curry leaves. Stir and fry for a few seconds before adding the spice paste to the pan. Turn the heat down low and fry the paste for a minute or two. Tip in the diced mango and pour in the water.

3. Bring the soup to a simmer and cook for about 5 minutes. Stir in the tamarind paste, tomatoes and coriander before serving. Serve this soup either on its own or with a mound of fluffy rice.

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