This is pepper rasam for the soul. It smells and feels like a cozy warm night by the fireplace in Munnar. This rasam has tomatoes, garlic, pepper, coriander, curry leaves and is mostly ‘prepared’ using a blender. It does not need rasam powder and dal is easily one of the quickest things you can make. A bowl of this rasam, with rice and some pappadam/chips, and you are set for a comforting meal.
It will take me longer to type and share this recipe than for you to make this rasam. The recipe is a single line, believe it or not!
This recipe comes from a homestay we went to 12 years ago in Munnar, Kerala. I had just worked for a couple of years then and took my family on a holiday to Thekkady and Munnar. We stayed in beautiful homestays and ate amazing local food. One of our favorite stays was in Munnar, at a quaint cottage off the main city. It was overlooking stunning tea estates ( as everything is in Munnar) and was a short walk to a waterfall.
BUT, the best part about this homestay was that we had a cook! He would ask us what we felt like eating and make it for us. On one cold night, amma asked for rasam. The cook made this fabulous pepper rasam for us. It was really rustic, peppery and so garlicky! Absolutely perfect for the cold night. Amma, being Amma asked how it is made – and since then, we make this often at home and call it ‘Munnar Rasam’.
Easy One Pot Garlic Pepper Rasam
To blend and simmer
- 1 tomato chopped
- 2 tsp peppercorns
- 1 tsp cumin
- 1 tsp coriander seeds
- 1 tsp tamarind paste alternatively soak 1 tbsp tamarind in 1/2 cup water
- 10 curry leaves
- 4 cloves garlic
- 1 red chilli
- coriander stalks with leaves
- 2 cups water
- ½ tsp turmeric
- ½ tsp hing
- salt to taste
- 1 tsp coconut oil/ghee
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Rasam : Add all ingredients and blend to a smooth paste. Add water as necessary to blend ( about 1/2 cup) and rest later.
- Pour the rasam mixture, add water, turmeric, hing and salt and let it simmer for 7 minutes on low flame. It has to come to a slow boil with bubbles on the sides. Alternatively, pressure cook for one whistle and open after pressure settles
- Add thalipu in ghee or coconut oil. Done!
I shared this recipe on Instagram last year. In the last year, this is my most SAVED recipe – 1400 people have saved it!
Want more comforting recipes?
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.
Love this post? Here are some links if you would like to share it with your friends: