Lemon Pepper Rasam (Without Dal)

The most fulfilling meal for most South Indians is a plate of rice and rasam. It’s comfort food. My current post and my upcoming recipes are a series of Rasam delicacies that are easy to make and super tasty. 

First up in the list is Lemon Pepper Rasam 

Fall is here! Brace yourself for shorter days, cold nights and a stark dip in temperature.  Apart from falling leaves and array of colours, Fall also brings out a lot of sneezes and coughs 😉

Lemon Pepper Rasam  is  ideal  for all those sneezing and coughing days when you feel like eating something light but quick and spicy.  

I bet you will totally love this one!



Lemon – 2

Peppercorns – 1 tsp 

Coriander Leaves – few

Ginger – ½ inch

Jaggery – about a size of quarter to half lemon

Water – 2 to 3 cups


For Tempering:

Ghee / clarified butter – 1 tsp

Cumin seeds – ½ tsp

Curry leaves

Dry red chillies – 1 to 2



Grind the ginger, peppercorns and coriander leaves to a fine paste. 

In a wide bottomed vessel, mix the above ground paste with 2 to 3 cups of water. Also add salt and Jaggery.


Once it starts boiling, keep for about 2 to 3 mins before turning off the heat.


Now squeeze the juice of 2 lemons/ limes to it. Mix well and keep it aside.

Prepare the tempering with the ingredients mentioned under the tempering section.


Add this to the Rasam.


Serve hot with hot rice and some papads. Or Serve it as a soup on a cold evening.


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