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DoshaWise · Recipe Card

Kapha-Reducing Pepper Rasam

Kapha-hara Rasam

Serves 3
Kapha

A thin, pungent South-Indian broth that kindles agni and cuts through mucous and morning heaviness. Built around the classical Trikatu trio — dry ginger, black pepper, and pippali (long pepper).

Pacifies Kapha; warming for Vata

Ingredients

  • ·1 small tomato, chopped (optional, omit for cleaner Kapha protocol)
  • ·1 tsp tamarind paste in 1/2 cup warm water
  • ·1/2 tsp dry ginger powder
  • ·1/4 tsp black pepper, freshly cracked
  • ·1/4 tsp pippali (long pepper) powder
  • ·1/2 tsp coriander powder · pinch turmeric
  • ·1 tsp ghee · 1/2 tsp mustard seeds · 6 curry leaves · pinch hing
  • ·3 cups water · rock salt to taste
  • ·1 tbsp chopped coriander

Method

  1. 01Simmer tomato, tamarind water, ginger, peppers, coriander, turmeric, and water for 10 minutes.
  2. 02In a small pan, warm ghee; splutter mustard seeds; add curry leaves and hing.
  3. 03Pour tempering into the broth; salt; finish with coriander.
  4. 04Sip warm before or with the main meal.

Nutrition notes

Per serving (≈): 45 kcal · 1 g protein · 6 g carbs · 2 g fat · 1 g fiber. Piperine improves bioavailability of co-administered nutrients; classical dipana/pachana action.

Practitioner note

Reduce or omit pippali in high Pitta or hyperacidity. Drink within 2 hours of preparation.

Source · Bhāvaprakāśa Nighaṇṭu · Hāritaki & Maricha Varga; classical Tamil Nadu cuisine.

Information only — not medical advice. Verify quantities, allergies, and contraindications with a qualified Ayurvedic practitioner or physician before use.