Pepper Rasam

Mysore-style Pepper Rasam is a fragrant and invigorating South Indian soup, cherished for its robust flavors and medicinal qualities. Made with freshly ground Mysore rasam powder—a special blend of roasted black pepper, coriander, chana dal, cumin, dried red chilies, curry leaves, and grated coconut—this rasam offers a rich, smoky aroma and depth. Tamarind and ripe tomatoes form the tangy base, balanced with turmeric and jaggery for subtle sweetness. Cooked toor dal adds nourishing body and smooth texture, making it both comforting and wholesome. A tempering of ghee, mustard seeds, asafoetida, dried red chilies, and curry leaves finishes the dish with a flavorful punch and inviting fragrance. Mysore Pepper Rasam is served piping hot, perfect with steamed rice or enjoyed as a warming, immune-boosting broth on its own. This recipe reflects Mysore's culinary heritage, combining bold spices with balanced flavors to create an iconic traditional rasam. Every spoonful captures the soul of Mysore cuisine—simple, authentic, and deliciously healing.