Jump to Recipe Print Recipe

Lemon Rasam  is another kind of rasam made during monsoon days. The citrusy flavour with the aroma of fresh herbs is tasty and soothing. It is a healthy and comfort food for many people. The ease and simplicity of the recipe makes it a go to recipe. 

Rasam, as we all know is a lentil based, soup like dish tempered with spices. It is popular in South India and pairs well with hot, steamed rice. Sometimes, it is the simplest of the food like this,  gives immense comfort. I remember, after eating out for a week during our trips, it was simple, home cooked food we longed the most. The rasam varieties shared earlier are drumstick rasam, mysore rasam, andhra rasam. 

Lemon Rasam is  a simple yet flavoursome dish, it makes a good accompaniment with hot steamed rice. One can use it as a soup too. . There is hardly any rasam powder used, no tamarind and no garlic too.  If you have not tried it yet, do give a try,  The herbs and lemon give a good taste to it. Every household has its own lemon rasam recipe. Some use moong dal instead of tur dal while others do not add any pepper. However, ,the basic ingredients of tomato, ginger, coriander, green chillies and lemon remain the same. 

lemon rasam

About the  event: 

It’s raining  and we at Shhh Secretly Cooking Challenge have a host of monsoon recipes. The theme was suggested by Shobha Keshwani. She is a wonderful blogger who showcases many kinds of recipes on her blog. I want to try her Adraki Aloo.   Coincidentally, she is my partner too for the challenge. She has given me ghee and asafoetida and I have made this recipe. I had given her ginger and pepper and she has made a unique Drumstick soup. 

Let’s get to the  Lemon Rasam Recipe: 

Ingredients:

• 4 cups water
• 2 tomatoes
• 1 inch ginger
• 3 green chilli
• 1/2 teaspoon turmeric powder
• a few curry leaves
• 1/4 cup coriander leaves
• 1/2 cup tur dal
• 1 lemon
• salt to taste

For tempering:

• 1 teaspoon ghee
• 1/2teaspoon mustard seed
• 1/2 teaspoon cumin
• 1/4 teaspoon asafoetida
• 1 red chilly
• a few curry leaves
• 1/2 teaspoon pepper powder

Method:

1. Wash the tur dal and cook it in a pressure cooker with a little turmeric powder. It should be soft and well cooked. 
2. Take water in a pan, add tomato pieces, grated ginger, slit green chilli, turmeric powder, coriander and curry leaves to it. Boil them for sometime. The tomatoes should be well cooked. 
3. Mash the dal well with the back of the ladle. Add it to the boiled broth along with salt.
4. Make seasoning. In a small pan, take ghee, add mustard seeds. As they splutter put asafoetida and turmeric powder, throw in the red chilly, a few curry leaves and pepper powder. Put the tempering into the rasam. 
5. Once it boils,  put lemon juice to it and remove from stove. 
6. Lemon rasam is ready to serve. 

Take a tip: 

• Do not skip adding ginger, green chilli, coriander and curry leaves.
• Use fresh coriander. Chop it finely.
• Quantity of green chilli may be adjusted. 
• Rasam can be used as a soup on a cold winter night. 

Video Recipe is here : 

Print Pin

Lemon Rasam

Lemon rasam is another variety of rasam. It is tasty and makes a good food during monsoon.

Course lunch ideas, Main Course

Cuisine karnataka, South Indian

Keyword daily cooking, rasam variety, south indian cooking

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Jayashree

Equipment

• pressure cooker
• pan
• ladle

Ingredients

• 4 cups water
• 2 to matoes
• 1 inch ginger
• 3 green chilli
• 1/2 teaspoon turmeric powder
• a few curry leaves
• 1/4 cup coriander leaves
• 1/2 cup tur dal
• 1 lemon
• salt to taste
• For tempering:
• 1 teaspoon ghee
• 1/4 teaspoon mustard seed
• 1/4 teaspoon asafoetida
• 1 red chilly
• a few curry leaves
• 1/2 teaspoon pepper powder

Instructions

• Wash the tur dal and cook it in a pressure cooker with a little turmeric powder. It should be soft and well cooked.
• Take water in a pan, add tomato pieces, grated ginger, slit green chilli, turmeric powder, coriander and curry leaves to it. Boil them for sometime. The tomatoes should be well cooked.
• Mash the dal well with the back of the ladle. Add it to the boiled broth along with some salt.
• Make seasoning. In a small pan, take ghee, add mustard seeds. As they splutter put asafoetida and turmeric powder, throw in the red chilly, a few curry leaves and pepper powder. Put the tempering into the rasam.
• Once it boils,  put lemon juice to it and remove from stove.
• Lemon rasam is ready to serve.

Notes

• Do not skip adding ginger, coriander, curry leaves and green chilli. They give a good flavour to it. 
• Use fresh coriander leaves and chop them finely. Remove the grime by putting in water.
• Quantity of green chilli can be adjusted as per preference. 
• You can use it as a soup on a cold winter night. 

lemon rasam / nimbehannina saaru

If you ever make this Lemon Rasam   recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !