Indian Pepper Water

Indian Pepper Water


2 people made this

This is a traditional South Indian tomato soup called 'rasam' or pepper water. It's fragrant and warm and often used as a digestive.

Serves: 4 

  • 200g lentils
  • 4 cups (1 litre) water
  • 40 whole black peppercorns
  • 2 cloves garlic, peeled and lightly smashed
  • 1 tomato, diced
  • 10 curry leaves
  • 1/2 teaspoon brown mustard seeds
  • 1/2 lime, juiced
  • 3 tablespoons coriander leaves, chopped

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. Simmer the lentils with 20 peppercorns in the water in a covered pan until very soft. Press the lentils and liquid through a sieve and discard the solids.
  2. Simmer the liquid with the remaining peppercorns, garlic, tomato and some salt for 30 minutes.
  3. Heat the curry leaves in a dry frypan. When they start to colour, add the mustard seeds. Cook until they start to crackle, then add them to the soup. Add the lime juice and garnish with coriander.

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