Lemon Rasam is a spicy and tangy soup, adding lemon juice instead of tamarind pulp in rasam, which goes well with rice. It is a quick and healthy rasam, surely you will love the lemon flavour along with the spicy taste of rasam. It is best served with hot boiled rice. However, it can also be served as an appetizing soup and for cough and cold.
Rasam is commonly prepared in most south indian households. There are different varieties of rasam milagu rasam (pepper rasam), paruppu rasam (toordal rasam), thakkali rasam (tomato rasam) etc, Lemon juice is a staple of the diet of South Indian Brahmins, especially served at religious events.
Notes
- I like to add cooked and mashed lentils to this recipe, which gives this rasam a thicker consistency and flavour. In addition, cook the lentils well, otherwise, the rasam will not be tasty.
- You can replace the red chillis with green chillis.
- Adding ghee is optional, but it gives a nice aroma and taste to the rasam.
- Adding tomatoes is optional.
- You can also add chopped ginger to enhance the taste.
Lemon Rasam is a spicy and tangy soup, adding lemon juice instead of tamarind pulp in rasam, which goes well with rice. It is a quick and healthy rasam, surely you will love the lemon flavour along with the spicy taste of rasam. It is best served with hot boiled rice. However, it can also be served as an appetizing soup and for cough and cold.
- 1 Tomato
- 1/2 Lemon Adjust as needed
- 1 tsp Rasam powder
- 2 tsp Ghee
- 4 Crushed garlic
- 1/4 tsp Turmeric powder
- 1/4 cup Toor dal
- Few Coriander leaves
- Salt
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- Few Curry leaves
- 2 Red chillis
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Heat the oil in a pan, add the mustard seeds and allow them to crackle, then add the curry leaves and red chillies.
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Add the crushed garlic and tomato, and saute for a few minutes.
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Add the required salt and rasam powder, mix everything and cook for a few minutes.
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Add water and bring to a boil, and add turmeric powder.
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Add the cooked and mashed toor dal.
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Allow to form a frothy layer on top of the rasam, then add the chopped coriander leaves.
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Turn off the flame and squeeze the juice of 1/2 lemon.
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Finally, add 2 tbsp of ghee.
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Serve hot with rice.
Step by Step Pictures
Method
1. Heat the oil in a pan, add the mustard seeds and allow them to crackle, then add the curry leaves and red chillies.
2. Add crushed garlic and tomato, and saute for a few minutes.
3. Add the required salt and rasam powder, mix everything and cook for a few minutes.
4. Add water and bring to a boil, and add turmeric powder.
5. Add the cooked and mashed toor dal.
6. Allow to form a frothy layer on top of rasam and add the chopped coriander leaves.
7. Turn off the flame and squeeze the juice of 1/2 lemon.
8. Finally, add 2 tbsp of ghee.
9. Serve hot with rice.
