Easy Rasam Recipe | How To Make No Rasam Powder Rasam - 4 Ways

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4 Servings
  • Category: rasam
  • Cuisine: south indian

Ingredients

for lemon rasam:

  • 1 tomato (chopped)
  • 2 inch ginger (finely chopped)
  • 3 chilli (finely chopped)
  • few curry leaves
  • 2 tbsp coriander (finely chopped)
  • ½ tsp turmeric
  • 1 tsp salt
  • 5 cup water
  • 1½ cup toor dal
  • 2 tbsp coconut (grated)
  • 2 tbsp coriander (finely chopped)
  • 2 tbsp lemon juice

for tempering:

  • 3 tsp oil
  • 1 tsp cumin
  • 1 dried red chilli (broken)
  • few curry leaves
  • pinch hing

for pepper rasam:

  • 2 tsp pepper
  • 1 tsp cumin
  • ¼ tsp methi
  • ½ tsp coriander seeds
  • few curry leaves
  • 1 tomato (chopped)
  • few curry leaves
  • ½ tsp turmeric
  • 1 tsp salt
  • 1¼ cup tamarind extract
  • 5 cup water
  • 1½ cup toor dal
  • 2 tbsp coriander (finely chopped)

Method

how to make lemon rasam:

  1. firstly, in a large kadai take 1 tomato, 2 inch ginger, 3 chilli, few curry leaves and 2 tbsp coriander.
  2. also add ½ tsp turmeric, 1 tsp salt and 5 cup water.
  3. mix well, cover and boil for 15 minutes.
  4. after boiling, the tomato has softened and all the flavours are in the water.
  5. further, add 1½ cup toor dal and get to a boil.
  6. prepare the tempering by heating 3 tsp oil. you can also use ghee for better flavour.
  7. splutter 1 tsp cumin, 1 dried red chilli, few curry leaves and pinch hing.
  8. pour the tempering over the rasam.
  9. also add 2 tbsp coconut, 2 tbsp coriander and 2 tbsp lemon juice. mix well.
  10. finally, enjoy lemon rasam with steamed rice or you can drink it as a soup.

how to make pepper rasam:

  1. firstly, to prepare the spice mix, in a pan take 2 tsp pepper, 1 tsp cumin, ¼ tsp methi, ½ tsp coriander seeds and few curry leaves.
  2. roast on low flame until the spices turn aromatic and curry leaves turn crisp.
  3. cool completely, and grind to a coarse powder. rasam spice mix is ready. keep aside.
  4. in a large kadai take 1 tomato, few curry leaves, ½ tsp turmeric and 1 tsp salt.
  5. also, add 1¼ cup tamarind extract and 5 cup water.
  6. mix well, cover and boil for 15 minutes.
  7. after boiling, the tomato has softened and all the flavours are in the water.
  8. further, add prepared spice mix, 1½ cup toor dal and get to a boil.
  9. pour the tempering over the rasam and add 2 tbsp coriander. mix well.
  10. finally, enjoy pepper rasam with steamed rice or you can drink it as soup.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.