Long before cough syrups, Kerala kitchens turned to pepper rasam

When the rain keeps pouring and the air turns cold, steaming bowls of pepper rasam find their way back to the dining table. Light, spicy and comforting, this traditional South Indian preparation is valued not just for its flavour but also for the warmth it brings during the monsoon season.

Made with black pepper, tamarind and a handful of everyday pantry staples, pepper rasam is sipped to ward off cold and sore throat.

Ingredients

• 1 glass tamarind water
• 2 tsp black pepper powder
• ½ tsp turmeric powder
• Salt, to taste
• A little water, if needed
• 3 tsp grated jaggery
• ½ tsp crushed cumin

For the tempering

• 1 tsp ghee
• 1 tsp mustard seeds
• 2 dried red chillies
• 1 sprig curry leaves
• A pinch of asafoetida
• Chopped coriander leaves, for garnish

Preparation

• In a pot, combine the tamarind water, black pepper powder, turmeric powder and salt. Add a little water if required and bring the mixture to a boil.
• Stir in the grated jaggery and crushed cumin. Let the rasam simmer for another 2–3 minutes.
• Meanwhile, heat the ghee in a small pan. Splutter the mustard seeds, then add the dried red chillies, curry leaves and a pinch of asafoetida. Sauté until the chillies begin to darken.
• Pour the tempering over the simmering rasam and garnish with chopped coriander leaves.
• Serve piping hot with steamed rice, or enjoy it on its own as a warming drink on a rainy day.