With a hot bowl of soup or a cup of tea, you can enjoy the rain as the monsoon clouds roll in. However, how about serving some rice with some steaming hot rasam? The healing soup from south India, which contains chiles, tamarind, and other spices, is comfort food for many. You can eat the sour rasam as a side dish with idli and dosa or as a hot soupy drink. It is unquestionably a delicious addition to the lunch menu. The simple soupy staple, which has healing components, can treat a cold and is said to promote weight loss. Over the years, the traditional tomato-pepper rasam has undergone numerous changes. Here are some fruit rasam recipes, ranging from fruity to hearty. 

Kitchens frequently use lemon as an ingredient. Everyone of any age can enjoy the pepper rasam with citrus infusion. It's also beneficial for digestion to enjoy a cup of hot lemon rasam after a large meal. Use one or two lemons to make rasam. Before spluttering with mustard and curry leaves and adding cooked masoor dal and spices, you can avoid a watery consistency. To improve the flavour, mix a few sliced lemon slices with some coriander leaves. 

Strawberry Rasam  

Fusion food is in style right now. If you want to organise a special lunch gathering at your house, strawberry rasam is a must-try. This one will emit a fruity perfume that will fill the space. You can boil some rasam powder and a few chopped strawberries. It works well to get kids to consume all of their rice. The exotic fruit has a desi touch to it. 

Raw Mango Rasam 

The Malay cuisine is unavoidably mango-centric. The fruit is a favourite of Keralan households and is used in everything from pickles to payasam. Rasam operates in a similar way. After being boiled, the raw mango pulp is pureed and combined with salt, pepper, and smashed garlic to taste along with the rasam spices. Sprinkle coriander leaves on top and add sputtering mustards as a garnish. To enjoy with rice, let it to cool. 

Pineapple Rasam  

A tangy, spicy, and sweet rasam is pineapple rasam. Lentils and tomatoes make for an intriguing combination. The base for the soup, which maintains body heat during the cold, is cooked pineapple chunks mixed with spices and tomatoes and asafoetida. Add a few bits of jaggery if you need more sweetness. 

Watermelon Rasam  

This can be a rasam before the monsoon. Before including them in the rasam, the seedless pieces of ripe watermelon can be ground and filtered. It is a seasonal rasam that can be eaten as a side dish for lunch with some hot pickles or as a summertime beverage. 

Gooseberry Rasam 

A rasam that works well to increase immunity. It is a blend of sour and spice and is a healthy variant. You can skip the tamarind since gooseberries are sour. This rasam removes toxins from the body, is healthy for the skin, and also relieves constipation. It is ideal for a rainy day since it contains gooseberry chunks, which are high in vitamin C, and turmeric, which is also an antioxidant.