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+ servings
Garlic Pepper Rasam

Andhra Style Garlic Pepper Rasam

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Main Dish
Cuisine south indian
Servings 4 people


  • 3 tbsp toor dal boiled and mashed
  • 4-5 medium tomatoes
  • 10 curry leaves
  • 2 cups water
  • 1 lemon sized tamarind ball
  • 1/2 tsp tumeric powder
  • Salt to taste
  • 1.5 tsp pepper powder decrease to 1 tsp if you don't want very spicy
  • 1.5 tsp Jeera powder

For the tempering

  • 1 tbsp sesame oil or ghee
  • 10-12 garlic cloves increase if they are small cloves, there has to be a pronounced garlic flavour
  • 1/2 tsp mustard seeds
  • 1/4 cup coriander leaves
  • 2 sprigs curry leaves
  • 4-5 dry red chillies
  • pinch heeng


  • In a cooker boil together toor dal, curry leaves and tomatoes.
  • Once the steam is released from the cooker, add turmeric, salt and tamarind pulp to the same. Bring to boil and add pepper powder and jeera powder.
  • In a small tadka pan, heat oil. Add heeng, curry leaves, mustard seeds and dry red chillies. Sautee for 2 mins. Add smashed garlic and sautee till it starts turning brown.
  • Add to the rasam mix along with half the coriander leaves and let it simmer for 5-10 minutes till the raw smell goes.
  • If the rasam feels too thick, add some boiled water. Taste and adjust seasoning and spice to your levels. By spice I mean pepper powder and jeera.
  • Finish with the rest of the corainder leaves and serve steaming hot.


If you have rasam powder at home, you can add 1 tsp of that and reduce both pepper & jeera powder a little.
Tried this recipe?Let us know how it was!