> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Rasam Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 20 min |
| **Total time** | 25 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 442 kcal |
| Carbohydrates | 76 g |
| Protein | 26 g |
| Fat | 6 g |
| Saturated fat | 1 g |
| Sodium | 1298 mg |
| Potassium | 467 mg |
| Fiber | 20 g |
| Sugar | 7 g |
| Vitamin A | 1035 IU |
| Vitamin C | 77 mg |
| Calcium | 145 mg |
| Iron | 6 mg |
## 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 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)*
* ½ tsp turmeric
* 1 tsp salt
* 1¼ cup tamarind extract
* 5 cup water
* 1½ cup toor dal
* 2 tbsp coriander *(finely chopped)*
## Instructions
### 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.
## Lemon Rasam
1. Firstly, in a large Kadai take 1 tomato, 2-inch ginger, 3 chillies, a 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 soup.
## 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 a 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. the 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.
## Video
## Notes
* firstly, make sure to add lemon juice after turning off the flame. else the rasam may turn bitter.
* also, adding dal is optional. it helps to thicken the rasam and also adds flavour.
* additionally, for milagu rasam, you can prepare the rasam powder in advance.
* finally, **the lemon rasam recipe** and **pepper rasam recipe** taste great when prepared slightly spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/how-to-make-rasam-recipe/](https://hebbarskitchen.com/how-to-make-rasam-recipe/)
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 soup.
## 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 a 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. the 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.
## Video
## Notes
* firstly, make sure to add lemon juice after turning off the flame. else the rasam may turn bitter.
* also, adding dal is optional. it helps to thicken the rasam and also adds flavour.
* additionally, for milagu rasam, you can prepare the rasam powder in advance.
* finally, **the lemon rasam recipe** and **pepper rasam recipe** taste great when prepared slightly spicy.