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Pepper rasam
मिलागु रसम
A thin, peppery tamarind broth from Tamil Nadu, traditionally sipped on its own when appetite or digestion feels sluggish.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
20 minServes 3DinnerSuits Vata, KaphaChildren eat itVegan
You'll need
- 1 tbsp tamarind pulp
- 1 tomato, chopped
- 1 tsp black pepper, crushed
- 1 tsp cumin seeds, crushed
- 1/4 tsp turmeric
- A few curry leaves
- 1 tsp ghee or oil
- 1/2 tsp mustard seeds
- A pinch of asafoetida
- Salt to taste
- Chopped coriander, to finish
Method
- Simmer the tamarind pulp, tomato, crushed pepper, crushed cumin, turmeric and salt together with 2 cups water for 10 minutes.
- In a small pan, heat ghee, add mustard seeds, curry leaves and asafoetida, and let them sputter.
- Pour the tempering into the simmering rasam, bring back to a gentle boil, and switch off.
- Garnish with coriander and serve hot, on its own or with plain rice.
Why this dish
Black pepper and cumin are classical Ayurvedic digestive stimulants, which is specifically why this thinner, peppery rasam is reached for over a heavier meal when appetite feels low.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
Often chosen by people browsing
Digestive issues
A common choice among people browsing digestion, largely for the pepper and cumin rather than anything in the tamarind base.