Pepper water (Rasam) from Paachakam: Heritage Cuisine of Kerala (page 149) by Sabita Radhakrishna

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Tamarind requires 30 mins soaking time. Can substitute any other oil for coconut oil. Can form part of the Sadya menu on P196.

  • jenburkholder on June 02, 2026

    Great simple rasam recipe that doesn’t require a pre-prepared rasam masala. I added a bit more toor dal for a thicker texture and more protein.

  • Ganga108 on June 07, 2024

    Lovely rasam with toor dal. Some rasams can be thin, tangy and delicious, but when they are made with (enough) toor dal, they are thicker, tangy and delicious. I added a few more spices to this recipe, as it felt like I needed it. Gorgeous! Delicious! Hit the spot. (I was reminded yesterday that I like to throw the tomatoes for rasam and lots of other Indian dishes, into a small processor or chopper, and process them until fine but not puree. Recipes won't say this but it gives a better dish.)

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