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How To Make Pepper Rasam | South Indian Rasam Recipe | Spicy Soup Recipe | Winter Special | Ruchi



Rasam Recipe | Pepper Rasam Recipe | Pepper Charu | How to Make Pepper Rasam At Home | South Indian Rasam | Instant Rasam Recipe | Pepper Rasam At Home | Charu Recipe | How To Make Rasam | Rasam Masala | Healthy Recipe | Rasam For Cough & Cold | Winter Recipe | Quick & Easy | Rassam | Spicy Soup Recipe | Soup | Rajshri Food | Ruchi Bharani

Learn how to make Pepper Rasam with our Chef Ruchi Bharani

Pepper Rasam Ingredients:
– 4 cups Lukewarm Water
– 2 tbsp Tamarind
– 1 tbsp Black Peppercorns
– 1 tbsp Cumin Seeds
– 4 Garlic Cloves
– 1 & 1/2 tbsp Oil
– 1 tbsp Mustard Seeds
– 3 Dry Boriya Red Chillies
– 1/2 tsp Asafoetida
– 10-15 Curry Leaves
– 2 Tomatoes (grated)
– Salt
– 1 tsp Jaggery
– Coriander Leaves (chopped)

If you liked this video, you can also try-
Rasam Vada – https://youtu.be/RRNrG_5UT9o
Beetroot Rasam – https://youtu.be/5RxBs3Kst3Y

#PepperRasam #RasamRecipe #AnybodyCanCookWithRajshriFood

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Rasam or charu pani (in Odia), chaaru, saaru, saathamudhu, or kabir is a South Indian dish (eaten with other dishes or by itself). It is a spicy-sweet-sour stock traditionally prepared using kokum, tamarind, or dried green mango juice as a base along with jaggery, garlic, black pepper, chili pepper, cumin, tomato, and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables. Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially. Chilled prepared versions are also marketed commercially as well as rasam paste in bottles. |

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49 Comments

  17. @gaittr

    I'm not a vegetarian but I always enjoy your recipes. They are so full of flavor.

  23. @H.S.Khedekar

    Hi Sir and mam
    please give us recipe of

    Mulligatawny soup(aka 🇮🇳National soup of India🇮🇳)🙏🏼🙏🏼🙏🏼

    On date of 26 January 🇮🇳🇮🇳

    Please please please 🙏🥺

  24. @bemusedindian8571

    Thanks for not destroying a south Indian recipe like many times before 🙂 Pretty authentic. A pro-tip is to add the grated tomato in two stages – half to oil and other half after the tamarind water starts boiling. It makes the tomato umami more complex and interesting. And jaggery is not optional. Asafoetida is optional (as you have not added dal water, if you add dal water, asafoetida is compulsory). Mustard is optional.

  25. @rshiva08

    Always love your recipes, Ruchi! This looks pretty much like how mom makes it at home. But she always adds a small quantity of cooked and mashed toor dal to any rasam she makes (much smaller quantity of dal compared to sambar), so that it thickens a bit and is better for mixing with rice to make rasam saadam 🙂

  29. @kkungs

    It's so appetizing by looking at the presentation. thanks for sharing this delicious recipe 😊

  34. @mariaskorupa5404

    Super quick trick for peeling tomatoes. Put your tomatoes in a bowl… preferably one where they won't have to be stacked one on top of the other. Boil enough water to just cover the tomatoes. Let sit for about 30 seconds. No more than a minute. You should see the tomato skin starting to split. Art this time put bowl in sink (I actually do the whole thing in the sink so not to burn myself) and immediately pour cold water into bowl. When tomatoes are cool enough to handle, gently remove the skin. Voila! Oh and do not attempt to drain the hot water….just pour the cold water continuously into the bowl until the water turns cold. 👍🏼

  41. @plixs_clicks

    When you guys are using Garlic then, how it could bee you Assuring of 100% Veg ……
    For some Extensions the Garlic is comes under Non- Veg……so, I Suppose your Raising are wrong.
    Garlic are also said to produce heat in the body. Therefore, they are avoided as Non-Veg, An items Produces heat in your body its comes as non-veg…
    I Hope you Know this small rituals as per Brahmins………… Chef Ruchi

  44. @UVR1322

    Thank you 🙏 to watch, rasam recipe video, made it easy to make, and my interest grown to towards rasam. Thank you.

  46. @durva_07dalvi85

    Rasam need not be boiled for 5 minutes. Once it comes to boiling point u can put off the gas, as the original taste changes after too much boiling.

  48. @raghusindhu8277

    So funny this video a north indian teaching south indians about rasam

    And surprised thing is see the likes i being the south indian feel very sad that we southindian watching north indian person who says how to keep rasam

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