Recipe: Eating on a Dime Lemon Rasam:

Recipe: Eating on a Dime Lemon Rasam: Delicious, fresh and tasty.

Lemon Rasam:. Lemon rasam recipe - Rasam is a thin south Indian soup that is eaten with rice. Lemon rasam is one of the south Indian rasam varieties that is flavored using lemon instead of tamarind. It contains a good amount of protein as there is some amount of dal used.

south indian lemon rasam with step by step photo and video recipe. perhaps one of the most common and underrated rasam recipes which is prepared in most of the south indian households. this thin and watery rasam can be prepared within minutes, yet it delivers an amazing taste and is typically served with rice and papadum combination.

As several variations of rasam are made, here's a version made with lemon juice and is called Lemon Rasam.

It is very easy and quick to prepare.

You can cook Lemon Rasam: using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Lemon Rasam:

1. It’s 1 cup of - Toor dal (cooked).

2. Prepare 4 of -Green chillies.

3. It’s 1/2 inch of -Ginger.

4. Prepare 1 pinch of Hing – Toor dal size.

5. It’s as per taste of Salt.

6. You need 1 table spoon of -Jaggery.

7. Prepare 1 of spring -Curry leaves.

8. Prepare 1/2 of of big lemon or 1 small lemon - Lemon juice.

9. It’s of Seasoning:.

10. Prepare 1 tsp of - Coconut oil.

11. You need 1/2 of teaspoon- Cumin.

12. Prepare 1 tea spoon of -Mustard.

13. Prepare 1 of -Red chilli.

14. You need 1 of spring -Curry leaves.

All you need is a bunch of readily available ingredients from your kitchen and you are good to go!

This Rasam recipe is truly amazing and can also help you with an improved immunity.

Rasam is a South Indian soup common in all South Indian homes especially Tamil Brahmins.

You can prepare Lemon rasam in a jiffy.

Lemon Rasam: instructions

1. Chop green chillies, cut ginger julienne and keep.Take Four to five cups of water in a pot, put ginger, green chillies, curry leaves, salt, jaggery, hing and cook for a while..

2. When ginger and green chillies are cooked, add cooked dal and adjust the consistency, check for salt and jaggery. Boil for 3 to 5 minutes and switch off. Now add lemon juice by removing the seeds if any..

3. Do the seasoning by heating oil, add mustard and splutter. Next add cumin, broken red chilli and curry leaves and mix all these and add this over ready boiled Rasam. Close the lid and rest this for 10 minutes to absorb all the flavours and then serve..

It is easy and also tastes delicious.

During lemon season I prepare this rasam often.

It goes well with hot steaming rice and any vegetable curry or stir fry.

Since lemon is used, tamarind is not needed for this rasam.

The rasam is made with some cooked tuvar dal (pigeon pea lentils), coarsely ground coriander-spices and lemon juice.