Lemon Rasam is one of the traditional rasam variety we make often. Unlike tomato rasam or paruppu rasam, we don’t conventionally add rasam powder to Lemon Rasam. Most of us use Ginger-Green Chili for spicing lemon rasam. But one of my MIL’s mami make Lemon Rasam with rasam powder. This was the first time I tried Lemon Rasam with rasam powder and it came out awesome. Serve this yummy rasam with hot steaming rice and enjoy this delicious rasam! We can also serve as a soup or at the end of a heavy meal to help in digestion!
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Recipe Card for Lemon Rasam with Rasam Powder Recipe:
Lemon Rasam with Rasam Powder
Lemon rasam can be made in different ways. This is a simple method of making Lemon Rasam with Rasam Powder. This Lemon rasam can be served with hot rice or as a soup for digestion.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 146kcal
Equipment
- Sauce Pan
Ingredients
- 2 tbsp Moong Dal
- 5 Green Chili Slit
- a Pinch Turmeric Powder
- 1 tbsp Rasam Powder
- 1 tsp Pepper Cumin Powder
- 1½ tsp Salt
- 1 tbsp Coriander Leaves
- 2 tbsp Lemon Juice Adjust As Needed
For Tempering
- 2 tsp Ghee
- 1 tsp Mustard seeds
- Few Curry Lea
- 1 Tomato Roughly Choppe
Instructions
Cooking Dal
- Take moong dal, slit green chili and turmeric in a vessel. Add water and pressure cook for about 3-4 whistles.
Making Rasam
- In a sauce pan, add the cooked dal and green chili and add 2 cups of water
- To the sauce pan, add rasam powder, pepper-cumin powder and salt. Allow the rasam to boil for about 5 mins
- Add 1 more cup of water and allow the rasam to form a frothy layer on top of the rasam. Switch off the flame. Do not bring it to boil
- Garnish with coirander leaves
Tempering Process
- Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and give a mix. Finally add tomato and saute the tomato for a minute
- Add this Tempering to the Rasam. Finally add lemon juice and give a mix
Serving Time
- Serve Lemon Rasam with hot steaming rice along with a teaspoon of ghee or we can serve after a heavy meal to help in digestion.
Nutrition
Serving: 0.5Cup | Calories: 146kcal | Carbohydrates: 16g | Protein: 11g | Fat: 4g
Instructions with Step by Step Pictures:
COOKING DAL
-
Take moong dal, slit green chili and turmeric in a vessel. Add water and pressure cook for about 3-4 whistles.
MAKING RASAM
-
In a sauce pan, add the cooked dal and green chili and add 2 cups of water. To the sauce pan, add rasam powder, pepper-cumin powder and salt. Allow the rasam to boil for about 5 mins
-
Add 1 more cup of water and allow the rasam to form a frothy layer on top of the rasam. Switch off the flame. Do not bring it to boil. Garnish with coriander leaves
TEMPERING PROCESS
-
Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and give a mix. Finally add tomato and saute the tomato for a minute
-
Add this Tempering to the Rasam. Finally add lemon juice and give a mix
SERVING TIME
-
Serve Lemon Rasam with hot steaming rice along with a teaspoon of ghee or we can serve after a heavy meal to help in digestion.
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