Pepper Rasam Recipe Without Tomato For Cold And Cough

Know the details about the Pepper Rasam Recipe Without Tomato For Cold And Cough, Easy Pepper Milagu Pepper Rasam Recipe Without Tomato

Pepper Rasam: A Soothing Recipe for Cold and Cough Without Tomatoes

Indian cuisine is full of hearty, comforting dishes perfect for those under-the-weather days. Pepper Rasam, a traditional South Indian soup, is just the remedy you need when battling a cold or cough. Made without tomatoes, this recipe is all about the warmth of the pepper and healing spices.

Pepper Rasam Recipe Without Tomato For Cold And Cough

Ingredients Required & Quantities

  • Black peppercorns: 1 tbsp
  • Cumin seeds: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Asafoetida: a pinch
  • Tamarind: size of a small lemon
  • Water: 4 cups
  • Salt: to taste
  • Ghee (clarified butter): 2 tsp
  • Mustard seeds: 1 tsp
  • Curry leaves: a handful
  • Dried red chilies: 2
  • Garlic: 6 cloves (optional)

Nutritional Information

A serving of Pepper Rasam is approximately 70 calories. It’s rich in antioxidants and has beneficial properties that aid digestion and soothe cold symptoms.

Cooking Time

Preparation time: 15 minutes
Cooking time: 20 minutes

Cooking Steps Overview

The process begins with making a coarse powder of pepper and cumin seeds. This powder is then simmered in a tamarind water base with turmeric, asafoetida, and salt. Finally, a tempering of ghee, mustard seeds, curry leaves, red chilies, and optional garlic is added to the rasam.

Step-by-step Cooking Procedure

  1. Using a mortar and pestle or a grinder, coarsely grind the black peppercorns and cumin seeds.
  2. Soak tamarind in warm water for 10 minutes. Squeeze out the pulp and strain the water.
  3. In a pot, add the tamarind water, ground pepper-cumin powder, turmeric powder, asafoetida, and salt. Bring to a boil.
  4. Reduce the heat and let it simmer for 10-15 minutes.
  5. In a separate pan, heat ghee. Add mustard seeds, and once they splutter, add curry leaves, dried red chilies, and crushed garlic (if using).
  6. Pour this tempering into the rasam. Mix well and turn off the heat.


  • Adjust the quantity of pepper as per your tolerance level.
  • Adding garlic to the tempering can enhance the flavor and provide additional cold-fighting benefits.

Things to Know

Pepper Rasam is typically served hot with rice, but you can also drink it as a soup. Its warmth and healing spices make it an effective home remedy for cold and cough.


Q: Can I use oil instead of ghee?

A: Yes, you can use oil, but ghee adds a distinct flavor that enhances the taste of rasam.

Q: What can I substitute for tamarind?

A: Lime juice or vinegar can be used as a tamarind substitute to give the rasam its tanginess.

Q: How long does Pepper Rasam last in the fridge?

A: Pepper Rasam can be stored in the refrigerator for up to 3 days. Reheat before serving.

In conclusion, Pepper Rasam is not just food; it’s a bowl of comfort that soothes your throat and warms your soul. So, the next time you’re feeling a bit under the weather, try this recipe and let its healing touch work wonders!

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