How to Make Delicious Lemon rasam

How to Make Delicious 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 9 steps. Here is how you achieve that.

Ingredients of Lemon rasam

1. Prepare 1/4 cup of toor dal.

2. Prepare 2 of Green chillies.

3. You need 5 of Garlic pods.

4. It’s 1 inch of ginger.

5. It’s 1/2 tsp of mustard seeds.

6. You need 1/4 tsp of turmeric powder.

7. Prepare 2 tbsp of lemon juice.

8. You need 3 tsp of chopped Coriander leaves.

9. You need 1 of tomato.

10. You need 1/2 tsp of black pepper powder.

11. Prepare 1 tsp of cumin seeds.

12. Prepare To taste of Salt.

13. Prepare 1 tsp of Gingelly oil.

14. Prepare 1 pinch of hing/asafoetida.

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 step by step

1. Soak Toor dal for 15 minutes and pressure cook it for 3 whistles in high flame. then mash the cooked dal..

2. Finely chop the tomato..

3. Add ginger, garlic, black pepper, cumin seeds, coriander leaves, green chillies and curry leaves in a mixer and grind it coarsely without adding water.

4. In the cooked dal add 2 cups of water or add according to the amount of rasam you want..

5. Heat gingelly oil in a kadai, add mustard seeds and once it crackles then add chopped tomato and cook till tomato becomes little mushy..

6. Now add the ground mix in it and then fry it for few seconds and add hing..

7. Now add the dal and stir it once and add salt.

8. Turn off the stove once it starts to boil and change it into the serving boil. (do not add lemon juice immediately then the rasam will turn bitter).

9. After 5 minutes add lemon juice in it mix it well and serve it hot..

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.