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South Indian Lemon Pepper Rasam Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Lemon pepper rasam

Lemon pepper rasam

Tangy and Aromatic Lemon Pepper Rasam

Perfect for the winter season, this comforting rasam is a great remedy for colds and coughs. Follow just a few simple steps to make this tangy, spicy and aromatic rasam that is a South Indian staple.

Pair this dish with hot rice or serve it on its own as a soup. It is light on the stomach and good for overall health.

Cook Time

Prep timeCook timeReady inYields

5 min

20 min

25 min

3 servings

Ingredients

  • 1/2 cup pigeon pea lentils (toor dal), rinsed and soaked for 30 minutes
  • 1/2 teaspoon turmeric powder
  • 1 cup water, or as needed
  • 10-12 whole black peppercorns
  • 1-2 ripe tomatoes, chopped
  • 1/2 teaspoon jaggery
  • 2 tablespoons lemon juice
  • 1 teaspoon ghee or oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 sprig fresh curry leaves
  • 1/4 teaspoon asafoetida (hing(
  • 2 sprigs fresh coriander leaves, finely chopped
  • 1 inch fresh ginger, chopped

Instructions

  1. Rinse the pigeon pea lentils (toor dal) well in water and soak for 30 minutes. (This expedites the cooking process.)
  2. Transfer the soaked lentils to a cooker. Add 1 cup of water and 1/2 teaspoon of turmeric powder. Close the lid and take 3 whistles (or till the lentils are cooked very well). Switch off the flame and let the pressure release naturally.
  3. Place the whole black peppercorns in a frying pan and fry for 1 minute.
  4. Crush the fried pepper coarsely. Set aside.
  5. When the pressure of the cooker releases naturally, open the lid and transfer the lentils to a vessel. Mash the lentils to smooth with the back of the ladle or whisk.
  6. Add chopped tomatoes and ginger. Cok till the tomatoes turn soft.
  7. Add the crushed pepper, small piece of jaggery and salt to taste. Add water as per the consistency required. Let the rasam boil for 5 minutes. Switch off the flame.
  8. Squeeze the juice from the lemon. Add 2 tablespoons of lemon water (or add juice of half a lemon). Mix well.
  9. In a pan, add the ghee or oil, 1/2 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them splutter. Add fresh curry leaves and 1/4 teaspoon of hing. Switch off the flame and add this seasoning to the rasam. Add finely chopped coriander leaves.
  10. Serve the rasam with rice or enjoy as a soup.

Photo Guide

Take 1/2 cup of pigeon pea lentils (toor dal)

Take 1/2 cup of pigeon pea lentils (toor dal)

Rinse well in water and soak for 30 minutes.

Rinse well in water and soak for 30 minutes.

Transfer soaked lentils to a cooker. Add 1 cup of water and 1/2 teaspoon of turmeric powder

Transfer soaked lentils to a cooker. Add 1 cup of water and 1/2 teaspoon of turmeric powder

Close the lid and take 3 whistles (or till the lentils are cooked very well). Switch off the flame and let the pressure release naturally.

Close the lid and take 3 whistles (or till the lentils are cooked very well). Switch off the flame and let the pressure release naturally.

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Meanwhile, add 10-12 whole black peppercorns to a frying pan. Fry for a minute.

Meanwhile, add 10-12 whole black peppercorns to a frying pan. Fry for a minute.

Crush fried pepper coarsely. Set aside.

Crush fried pepper coarsely. Set aside.

When the pressure of the cooker releases naturally, open the lid and transfer the lentils to a vessel. Mash the lentils until they are smooth with the back of a ladle or whisk.

When the pressure of the cooker releases naturally, open the lid and transfer the lentils to a vessel. Mash the lentils until they are smooth with the back of a ladle or whisk.

Add 1 cup of water, chopped tomatoes  and ginger. Cook till tomatoes turn soft.

Add 1 cup of water, chopped tomatoes and ginger. Cook till tomatoes turn soft.

Add crushed pepper.

Add crushed pepper.

Add small piece of jaggery and salt to taste.

Add small piece of jaggery and salt to taste.

Add salt to taste. Add water if required to adjust the consistency. Let the rasam boil for 5 minutes. Switch off the flame.

Add salt to taste. Add water if required to adjust the consistency. Let the rasam boil for 5 minutes. Switch off the flame.

Squeeze the juice from the lemon. Add 2 tablespoons of lemon water (or add juice of half lemon). Mix well.

Squeeze the juice from the lemon. Add 2 tablespoons of lemon water (or add juice of half lemon). Mix well.

In a pan, add 1 teaspoon ghee (or oil), 1/2 teaspoon mustard seeds and 1 teaspoon cumin seeds. Let them splutter. Add fresh curry leaves and 1/4 teaspoon hing.

In a pan, add 1 teaspoon ghee (or oil), 1/2 teaspoon mustard seeds and 1 teaspoon cumin seeds. Let them splutter. Add fresh curry leaves and 1/4 teaspoon hing.

Switch off the flame and add this seasoning to the rasam. Add finely chopped coriander leaves.

Switch off the flame and add this seasoning to the rasam. Add finely chopped coriander leaves.

Serve this lip-smacking rasam with rice or have as a soup.

Serve this lip-smacking rasam with rice or have as a soup.

Cooking Notes

  • Soaking the lentils is optional. You can just rinse and cook till mushy. Soaking reduces the cooking time.
  • The consistency of this rasam should be watery.
  • Overheating the rasam after adding lemon juice will make it taste bitter.
  • You can omit the tomatoes if you prefer.
  • You can skip dry-roasting the whole peppercorns. Instead, add crushed pepper.
  • Adjust the amount of lemon juice as per the sourness required.
  • You can use oil for seasoning, but using ghee will enhance the flavor.

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