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.

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.

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.