Lemon Rasam

Lemon Rasam is one of the traditional rasam variety in Tamil Nadu. Unlike tomato rasam or paruppu rasam, we don’t add tamarind in the rasam,  instead we add lemon juice. This is thin, watery rasam can be prepared in jiffy, yet delivers amazing taste and flavor. We just need to ensure that we add the lemon after removing the rasam from the stove. We shouldn’t cook the rasam with the lemon juice as it tuns bitter. 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!

Few Variations in making Lemon Rasam

1. Lemon Ginger Rasam, where we add ginger and green chili instead of Rasam Powder. This also tastes awesome with good flavor from Ginger and Lemon
2. Use of Toor Dal instead of moong dal. Toor dal is rich and tastes very well. You can choose any of these dals for making this rasam

You can also try:

1. Tomato Rasam
2. Pineapple Rasam
3. Raw Mango Rasam
4. Gooseberry Rasam

Recipe Card for Lemon Rasam Recipe:

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Lemon Rasam

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.

Course Rasam, Soup

Cuisine Indian, South Indian, Tamil Brahmin, Tamil Nadu

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 146kcal

Author Sowmya Venkatachalam

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 Chopped

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:

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