Pepper Rasam Recipe Without Tomato For Cold And Cough – Easy Healthy Soup

Pepper Rasam Recipe Without Tomato For Cold And Cough is my go-to healing soup whenever someone in my family has a sore throat, stubborn cough, or stuffy nose. This traditional South Indian pepper rasam uses simple spices like black pepper, ginger, garlic, and tamarind to create a naturally warming broth that helps soothe respiratory discomfort and boost immunity. Rasam is often regarded as a comforting functional food in southern Indian households, where it’s used to support digestion and wellbeing during seasonal illnesses like cold and flu symptoms.

Recipe Card

Ingredients (Exact Quantities)

• 2 tablespoons whole peppercorns (freshly crushed)
• 1 inch fresh ginger, peeled and finely chopped
• 6 large garlic cloves, crushed
• 1 lemon-sized ball tamarind (soaked in ¼ cup warm water and squeezed for juice)
• 1 teaspoon turmeric powder
• ½ teaspoon asafoetida (hing)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 8–10 curry leaves
• 1 tablespoon ghee (or neutral oil for vegan)
• Salt to taste (about 1 teaspoon)
• 4–5 cups water
• Fresh coriander leaves for garnish

Step-By-Step Instructions With Timings

1. Prepare Tamarind Juice (5 minutes)

Soak the lemon-sized tamarind ball in ¼ cup warm water for 5 minutes. Squeeze out the juice, strain to remove fibers, and set aside. Discard pulp. This gives the sour base for your rasam without using any tomatoes.

2. Crush Spices (3 minutes)

Using a mortar and pestle, coarsely crush the peppercorns. You can also use a spice grinder but avoid powdering too fine — the coarse texture helps flavor the broth gradually. Understanding Pepper Rasam Recipe Without is essential.

3. Temper Spices (2 minutes)

Heat ghee or oil in a medium pot over medium heat. Add mustard seeds and cumin seeds. Let them splutter (about 30 seconds), then add curry leaves and asafoetida. Stir once until aromatic.

4. Add Aromatics (3 minutes)

Add crushed garlic and chopped ginger to the pot. Stir continuously for about 2 minutes until the raw smell softens and they turn lightly golden.

5. Add Tamarind Base & Water (3 minutes)

Pour in the strained tamarind juice and 4–5 cups water. Add turmeric powder and a pinch of salt. Bring to a gentle boil. This relates to Pepper Rasam Recipe Without.

6. Simmer With Pepper (5 minutes)

Add the crushed peppercorns to the boiling liquid. Reduce heat to low and let it simmer for 5 minutes so the pepper infuses flavor into the broth.

7. Finish & Serve (2 minutes)

Turn off heat once the rasam simmers and becomes aromatic. Taste and adjust salt. Garnish with fresh coriander leaves and serve hot in bowls, either as a soup or with rice.

Pro Tips From My Kitchen

• Fresh pepper matters: I always grind whole peppercorns fresh because the aroma and piperine content fade quickly in store-bought pre-ground pepper — this really changes both flavor and medicinal warmth.
• Ghee vs. oil: Ghee adds richness and is especially soothing when you’re feeling under the weather, but neutral oil works fine for a vegan version.
• Do not over-boil: Once you’ve added pepper and aromatics, don’t boil excessively — too much heat can blunt the spice’s beneficial compounds.
• Add ginger carefully: Fresh ginger heightens heat and helps clear congestion faster. If you prefer mild spice, use ¾ inch instead of a full inch.

Chef’s Notes: Substitutions, Storage Tips

If you’re missing tamarind, you can substitute 1–2 tablespoons of lemon juice at the end of cooking for a fresh tang (not boiled with spices). If you want more heartiness, add cooked toor dal (about ½ cup) after boiling and simmer for 2 minutes — this thickens the broth like a soup. To store, cool completely and refrigerate in a covered container for up to 3 days. Reheat on low heat and add fresh coriander just before serving. Learn more about Pepper Rasam Recipe Without.

Nutrition Information Per Serving (Approximate)

Rasam is low in calories and fluid-rich, making it excellent for hydration and comfort during cold and cough episodes.

Health Benefits Backed by Research

This pepper rasam recipe without tomato is built on traditional South Indian functional eating. According to research on rasam as a traditional food, its ingredients like black pepper, garlic, cumin, and turmeric are medicinally valuable with antioxidant and anti-inflammatory properties. Rasam is commonly used in home kitchens to ease cold or respiratory discomfort due to warming spices that help clear nasal congestion and soothe sore throat symptoms.

Black pepper’s active compound piperine has antioxidant properties and may help support overall wellbeing, and spices like ginger and garlic are traditionally recognized for their immune-supportive roles during cold and cough seasons.

Frequently Asked Questions

Can I make this without garlic?

Yes — garlic boosts antimicrobial flavor, but you can skip it if allergic.

Is this rasam good for kids?

For children, reduce pepper slightly (to 1 tbsp instead of 2) and serve warm with rice or as a soothing broth.

Can I freeze pepper rasam?

Yes — freeze without coriander. Reheat gently and garnish before serving.

External References

Learn more about traditional functional foods and their health roles at the NIH PubMed Central or read about spice benefits like black pepper on Healthline.