Pepper Rasam Recipe – With Potato Masala & Kerala Spices

Last Updated on 4 months by Neha Deshmukh

Pepper Rasam Recipe – With Potato Masala & Kerala Spices

Introduction

There’s just something about a comforting bowl of rasam, isn’t there? It’s the ultimate South Indian soul food – warming, flavorful, and perfect for a cozy meal. This Pepper Rasam is a family favorite, and I’m so excited to share it with you. It’s a little different from your everyday rasam, with a generous dose of freshly ground pepper that gives it a lovely kick. And to make it extra special, we’re pairing it with a delicious Kerala-style potato masala. Trust me, this combination is magic.

Why You’ll Love This Recipe

This Pepper Rasam isn’t just about the heat; it’s about balance. The pepper is beautifully rounded out by the tang of tamarind and the aromatic spices. Plus, the potato masala adds a creamy, comforting element that takes this meal to the next level. It’s relatively quick to make (perfect for a weeknight!), and it’s a fantastic way to experience the vibrant flavors of South Indian cuisine.

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 1 tbsp tamarind paste
• 1 tsp freshly ground peppercorns
• 5-6 garlic cloves
• 1.5 tbsp rasam powder (MTR)
• As required water
• To taste salt
• Fresh coriander leaves
• 1 strand curry leaves
• Oil for tempering
• Mustard seeds
• Fenugreek seeds
• 4-5 boiled potatoes

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

• Rasam Powder (MTR Brand): I highly recommend MTR rasam powder. It has a wonderful, authentic flavor. You can find it at most Indian grocery stores or online. If you can’t find MTR, any good quality rasam powder will work, but the flavor profile might vary slightly.
• Tamarind Paste – Quality & Sourness: The quality of your tamarind paste really matters. Look for a dark, pliable paste. If it’s too hard, soak it in warm water for about 15-20 minutes before using. The sourness of tamarind can vary, so start with 1 tbsp and adjust to your liking.
• Freshly Ground Peppercorns – Aroma & Flavor: Seriously, don’t skip grinding the peppercorns fresh! The aroma and flavor are so much better than pre-ground pepper. A small spice grinder or even a mortar and pestle works perfectly.
• Kerala-Style Potato Masala Spices (Turmeric, Chili Powder, Coconut Milk): For the potato masala, we’re leaning into Kerala flavors. Think warming turmeric, a touch of chili powder for heat, and creamy coconut milk. It’s a simple but incredibly flavorful combination.
• Mustard & Fenugreek Seeds – Tempering Essentials: These little seeds are the foundation of any good South Indian tempering. Don’t rush this step – letting them splutter in the hot oil releases their amazing aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a generous splash of oil in a pan. Once hot, add the mustard seeds and fenugreek seeds. Let them splutter and dance around – that’s how you know they’re ready!
2. Add the pounded garlic and sauté for about a minute, until fragrant. Then, toss in the curry leaves and rasam powder. Fry for another 2 minutes, stirring constantly to prevent burning.
3. Pour in about 3-4 cups of water (adjust depending on how thick you like your rasam). Once it starts to heat up, stir in the tamarind paste. Bring everything to a boil, then add the freshly ground pepper.
4. Simmer for just a few minutes, allowing the flavors to meld together. Season with salt to taste.
5. While the rasam simmers, let’s make the potato masala. Boil your potatoes until tender, peel them, and chop them into bite-sized pieces. Sauté them in a Kerala-style gravy – similar to an egg curry – with turmeric, chili powder, and a good splash of coconut milk.
6. Finally, remove the rasam from the heat and garnish with fresh coriander leaves.

Expert Tips

• Don’t be afraid to adjust the amount of rasam powder and pepper to suit your taste.
• For a richer rasam, you can add a tablespoon of ghee (clarified butter) along with the oil for tempering.
• If you find the rasam too tangy, add a pinch of sugar to balance the flavors.

Variations

• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of pepper. Or, if you like it really spicy, add a pinch of cayenne pepper!
• Vegan Adaptation (Coconut Milk in Potato Masala): This recipe is already pretty close to vegan! Just ensure your rasam powder doesn’t contain any animal-derived ingredients. The potato masala is naturally vegan with the use of coconut milk.
• Gluten-Free: This recipe is naturally gluten-free.
• Festival Adaptations (Pongal/Onam): Rasam is a staple during festivals like Pongal and Onam. You can serve it as part of a larger festive spread.

Serving Suggestions

Serve the Pepper Rasam hot with the Kerala-style potato masala and a generous serving of steamed rice. A dollop of ghee on the rice is always a good idea! It’s also lovely with a side of papadums (Indian crispy wafers).

Storage Instructions

Rasam tastes best when fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors will intensify over time. Reheat gently on the stovetop. The potato masala is best stored separately.

FAQs

• What is the best type of tamarind paste to use for rasam? Look for a dark, pliable tamarind paste. If it’s too hard, soak it in warm water before using.
• Can I make rasam powder at home? Yes, you can! It’s a bit of a process, but there are many recipes available online.
• How do I adjust the pepper level in this rasam? Start with 1 tsp of freshly ground pepper and add more to taste.
• What is the significance of the tempering in rasam? The tempering (tadka) is crucial! It releases the aromatic compounds in the spices, creating a flavorful base for the rasam.
• Can this rasam be made ahead of time? You can make the rasam a day ahead, but the flavors will be more pronounced.
• What rice varieties pair best with pepper rasam and potato masala? Short-grain rice varieties like Sona Masoori or Jeera Rice are excellent choices.