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rasam recipe | how to make no rasam powder rasam recipe - 2 ways

easy rasam recipe | how to make no rasam powder rasam recipe - 2 ways
Course rasam
Cuisine south indian
Keyword rasam recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 442kcal
Author HEBBARS KITCHEN

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
  • 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
  • cup tamarind extract
  • 5 cup water
  • cup toor dal
  • 2 tbsp coriander finely chopped

Instructions

how to make lemon rasam:

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

how to make pepper rasam:

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

Nutrition

Calories: 442kcal | Carbohydrates: 76g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1298mg | Potassium: 467mg | Fiber: 20g | Sugar: 7g | Vitamin A: 1035IU | Vitamin C: 77mg | Calcium: 145mg | Iron: 6mg