Lemon Pepper Rasam – How to make less tangy Rasam during cold and flu season
Lemon pepper Rasam has unique flavor and its healthy too. It helps in good digestion, improves immunity, helps to get rid of gastic problems.
We are Rasam lovers. If you are following my site, by now you must be knowing this. Every single passing day, we prepare Rasam along with some curry and side dish for Rice as main course. So, I got so used to prepare different variety of Rasam as it is everyday business.
Lemon pepper Rasam has unique flavor than the regular tamarind based Rasam. This has become one of my favorite Rasam. Tamarind has strong tangy taste. But lemon is softer in tangy compared to tamarind. 
This gives the variation of taste than the regular Rasam and it is healthy always.
You might be interested to check out my other Rasam recipes too. Here are some:
Rasam is well-known main course dish in south-India specially Tamilnadu. The meal is never complete without Rasam. There are reasons for including this in our daily diet.
Health Benefits of Lemon Pepper Rasam
- Rasam helps in good digestion. The cumin that we add to this recipe helps for digestion.
- It helps to improve immunity. The lemon, pepper and turmeric that we add to it do this job. When pepper and turmeric included together in any recipe, they act as natural antibiotic and anti-inflammatory.
- The taste is so soothing when you have bitter feeling in tongue due to fever or cold flu. So, we always prefer to have Rasam rice only when we are sick.
- It also helps in solving general gastric issues. Garlic and asafoetida are key ingredients to do this job.
- Especially while having non-vegetarian food, the Rasam is the best option than the curd rice.
How to serve Lemon Pepper Rasam?
This is one of the most often heard question from my non south-Indian friends.
You can drink Rasam as it is after the meal. Many of my north-Indian friends prefer this. The reason is they do not use hands to mix the rice. But mixing the Rasam and Rice with the help of spoon is difficult. So, they prefer to drink after meal.
We south-indians generally serve it along with rice. This is served second-in-line while the main is Sambar or other curry. Mix the plain white rice and Rasam with hands to get mashed Rasam rice. 
Lemon pepper Rasam
Ingredients
For Seasoning
- 2 tsp Oil
- 1 handful Curry leaves
- 1 tsp Fenugreek seeds
- 1/4 tsp Asafoetida
- 2 Red chilli
For Rasam
- 1 ltr Water rice or dal washed water can be used if you have as they have nutrition. This is optional.
- 1 Tomato
- 1 Green chilli
- 1 full pod Indian garlic 10 garlic cloves at least
- 1 Lemon
- 1 tsp Cumin powder
- 1 tsp Crushed pepper
- 1/4 tsp Turmeric powder
- 1 tsp Salt as required
- 1 handful Chopped coriander leaves
Instructions
- Heat the pot and add oil. Once heated add curry leaves, fenugreek seeds, red chilli and asafoetida. Fry for 30 seconds.
- Add a mashed tomato and saute for another minute.
- Add water (rice / dal washed water), salt, turmeric powder, crushed pepper and cumin powder.
- Crush the garlic fully using mortar-pestle and add it.
- Slightly crush green chilli and then add along with coriander leaves.
- Bring this mixture to bubbling hot. Once it starts to bubbling, turn off the heat.
- Add the lemon juice and cover the pot. Open just before serving, then mix and serve.
Video
Step-by-step Pictures
- Heat the pot and add oil. Once heated add curry leaves, fenugreek seeds, red chilli and asafoetida. Fry for 30 seconds.
- Add a mashed tomato and saute for another minute.
- Add water (rice / dal washed water) and turmeric powder.
- Add salt, crushed pepper and cumin powder.Crush the garlic fully using mortar-pestle and add it.
- Slightly crush green chilli and then add along with few curry leaves and coriander leaves.
- Bring this mixture to bubbling hot. Once it starts to bubbling, turn off the heat.
- Add the lemon juice and cover the pot. Open just before serving, then mix and serve.
I hope you will try it out and enjoy this delicious Rasam. Do share your feedback on how you liked it.
