Akki Menasu Saaru is a traditional South Indian comfort rasam prepared without tamarind, dal, or tomatoes. Instead, it relies on a simple yet aromatic blend of rice, black pepper, cumin, and fresh coconut. The rice gives the rasam a naturally smooth and slightly creamy texture, while black pepper and cumin bring gentle heat and earthy depth. Coconut adds a mild sweetness that balances the spice beautifully. This rasam is light on the stomach and perfect to enjoy on rainy days, during mild fevers, or whenever you crave something warm, soothing, and healing. It pairs wonderfully with plain steamed rice or can be sipped as a light, peppery soup.
Benefits of Rice-Pepper Rasam (Akki Menasu Saaru):
This rasam is both comforting and restorative. Black pepper acts as a natural decongestant and aids digestion, while cumin helps improve appetite and balances body heat. Rice provides a soft, easy-to-digest base, and coconut adds healthy fats and energy. Together, these ingredients create a rasam that supports digestion, boosts immunity, and helps clear the senses. Its mild spice and smooth consistency make it suitable for all ages — a simple home remedy that nourishes body and mind alike.

Ingredients:

For the rasam:

• 1 tbsp raw rice (washed and soaked for 30 minutes)
• 1 tsp black pepper (adjust to taste)
• 1 tsp jeera (cumin seeds)
• 1/4 cup fresh grated coconut
• 1 tsp rock salt or salt to taste
• Few curry leaves
• 3 cups water (adjust as needed)

For seasoning:

• 1 tsp coconut oil or ghee
• 1/2 tsp mustard seeds
• 1/2 tsp jeera (cumin seeds)
• 1 dry red chili (broken)
• Few curry leaves

Method:

Prepare the paste:

1. In a mixer jar, add the soaked rice, black pepper, jeera, and grated coconut.
2. First, grind them dry without water.
3. Then, add some water and grind to a fine paste.

Cook the rasam:

1. Transfer the ground paste to a pan.
2. Add water to the mixer jar, rinse it, and pour that water into the pan as well.
3. Place the pan on medium heat and keep stirring to prevent sticking.
4. Add curry leaves and salt.
5. Let the mixture come to a gentle boil — it will slightly thicken because of the rice.
6. Add more hot water if needed to adjust consistency.
7. Boil for about 3–4 minutes, then turn off the heat.

Seasoning:

1. Heat coconut oil or ghee in a small ladle.
2. Add mustard seeds and let them pop.
3. Add jeera, then red chili pieces and curry leaves.
4. Fry briefly and pour this seasoning over the rasam.
5. Mix well.

Serving:

1. Serve hot as-is or with rice.
2. Optionally, squeeze some lemon juice before serving for a touch of tang.

Tip:

1. If the rasam thickens after cooling, dilute it with hot water before serving.