Lemon & Pepper Rasam Recipe – Authentic South Indian Soup

Last Updated on 4 months by Neha Deshmukh

Lemon & Pepper Rasam Recipe – Authentic South Indian Soup

Hey everyone! If you’re anything like me, a comforting bowl of rasam is pure soul food. It’s light, flavorful, and just feels like home. I remember my grandmother always making a pot of rasam whenever anyone was feeling a little under the weather – it’s truly a healing soup! Today, I’m sharing my go-to recipe for both Lemon Rasam and Pepper Rasam, two variations that are incredibly easy to make and bursting with South Indian goodness.

Why You’ll Love This Recipe

This rasam recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly versatile; you can adjust the spice level to your liking. Plus, it’s a fantastic way to use up leftover tomatoes and a brilliant light meal on its own or alongside rice. Honestly, once you try making rasam at home, you’ll wonder why you haven’t been making it all along!

Ingredients

Here’s what you’ll need to create this flavorful rasam:

• 1 tomato
• 2 inch ginger, roughly chopped
• 3 green chillies, slit (adjust to your spice preference!)
• A few curry leaves (about 10-12)
• 2 tbsp coriander, roughly chopped
• ?? tsp turmeric powder (about 1/2 tsp)
• 1 tsp salt (or to taste)
• 5 cup water
• 1?? cup toor dal (split pigeon peas)
• 2 tbsp coconut, grated (optional, but adds a lovely richness)
• 2 tbsp lemon juice
• 3 tsp oil
• 1 tsp cumin seeds
• 1 dried red chilli
• A pinch of hing (asafoetida)
• 2 tsp pepper corns
• ?? tsp methi seeds (fenugreek seeds – about 1/2 tsp)
• ?? tsp coriander seeds (about 1 tsp)
• 1?? cup tamarind extract

Ingredient Notes

Let’s talk ingredients! A few things can really make or break your rasam:

• Tamarind Extract: This is key for that signature tangy flavor. You can buy ready-made tamarind paste, or make your own by soaking tamarind in warm water and squeezing out the pulp. I usually make my own – it tastes so much fresher!
• Toor Dal: This split pigeon pea is the base of the rasam. Make sure it’s not too old, as it can take longer to cook. A quick rinse before cooking helps too.
• Curry Leaves: Don’t skimp on these! They add such a unique aroma and flavor. Fresh curry leaves are best, but you can find them frozen in Indian grocery stores.
• Spice Blend Variations: For Pepper Rasam, we’ll be roasting and grinding a special spice blend. Feel free to adjust the proportions to your liking. Some people like a stronger pepper flavor, while others prefer more cumin.

Step-By-Step Instructions

Let’s get cooking! Here’s how to make both Lemon Rasam and Pepper Rasam:

For Lemon Rasam:

1. In a kadai or pot, combine the tomato, ginger, chillies, curry leaves, coriander, turmeric, salt, and water. Bring to a boil and let it simmer for about 15 minutes, until the tomatoes are soft.
2. Add the toor dal and continue to simmer until the dal is cooked through – about another 10-15 minutes.
3. While the rasam is simmering, prepare the tempering. Heat oil in a small pan, add cumin seeds, red chilli, curry leaves, and hing. Fry until the cumin seeds start to splutter.
4. Pour the tempering over the rasam.
5. Finally, mix in the coconut and lemon juice. Give it a good stir and serve hot!

For Pepper Rasam:

1. First, let’s make the spice blend. Dry roast the pepper corns, cumin seeds, methi seeds, coriander seeds, and curry leaves in a pan until fragrant. Be careful not to burn them!
2. Let the roasted spices cool down, then grind them into a coarse powder.
3. In a pot, boil the tomato, curry leaves, turmeric, salt, tamarind extract, and water.
4. Add the spice mix and toor dal. Simmer until the dal is cooked and the flavors have melded together.
5. Prepare the tempering as before (oil, cumin, red chilli, curry leaves, hing) and pour it over the rasam.
6. Garnish with coriander and serve hot!

Expert Tips

• Don’t be afraid to adjust the water level to achieve your desired consistency. Some people like their rasam thinner, others thicker.
• A squeeze of lemon juice right before serving brightens up the flavors beautifully.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) to the tempering.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your hing (asafoetida) doesn’t contain any wheat flour (some brands do).
• Spice Level Adjustment: If you prefer a milder rasam, reduce the number of green chillies or remove the seeds. For a spicier kick, add more chillies or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped serrano pepper for extra heat!
• Festival Adaptations: Rasam is often served during Pongal and Makar Sankranti festivals in South India. It’s a light and refreshing dish to enjoy alongside more elaborate festive meals.
• Gluten-Free Option: This recipe is naturally gluten-free.

Serving Suggestions

Rasam is incredibly versatile! You can enjoy it:

• With a steaming bowl of rice – a classic combination!
• As a comforting soup on its own.
• With idli or dosa for a complete South Indian breakfast.
• As a palate cleanser between courses.

Storage Instructions

Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! You can reheat it gently on the stovetop or in the microwave.

FAQs

What is Rasam and its health benefits?

Rasam is a traditional South Indian soup known for its digestive properties. It’s often made with tamarind, tomatoes, and spices, which are believed to aid digestion and boost immunity.

What is the best type of tamarind to use for Rasam?

I prefer using seedless tamarind pulp for convenience. However, you can use whole tamarind pods and extract the pulp yourself – it has a slightly more complex flavor.

Can I make Rasam ahead of time?

Yes, absolutely! Rasam actually tastes better the next day as the flavors meld together.

How do I adjust the sourness/spiciness of the Rasam?

Adjust the amount of tamarind extract for sourness and the number of green chillies for spiciness. You can always add more, but you can’t easily take away!

What is the difference between Lemon Rasam and Pepper Rasam?

Lemon Rasam gets its tanginess from lemon juice, while Pepper Rasam relies on a roasted pepper spice blend for its flavor. Both are delicious, but offer slightly different flavor profiles.

Enjoy making this comforting and flavorful rasam! Let me know in the comments how it turns out for you. Happy cooking!