Ginger and Lime Rasam | How to make Ginger and Lime Rasam

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ByAparna Prabhu
Created on 23rd Nov 2015
  • Ginger and Lime Rasam, How to make Ginger and Lime Rasam
Ginger and Lime Rasamby Aparna Prabhu
  • Ginger and Lime Rasam | How to make Ginger and Lime Rasam (10 likes)

  • 1 review
    Rate It!
  • By Aparna Prabhu
    Created on 23rd Nov 2015

About Ginger and Lime Rasam

A perfect blend of flavours and the comfort of rasam.

Ginger and Lime Rasam is a delicious dish which is liked by the people of every age group. Ginger and Lime Rasam by Aparna Prabhu is a step by step process by which you can learn how to make Ginger and Lime Rasam at your home. It is an easy recipe which is best to understand for the beginners. Ginger and Lime Rasam is a dish which comes from Karnataka cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Ginger and Lime Rasam takes few minute for the preparation and 30 minute for cooking. The aroma of this Ginger and Lime Rasam make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Ginger and Lime Rasam will be the best option for you. The flavor of Ginger and Lime Rasam is unforgettable and you will enjoy each and every bite of this. Try this Ginger and Lime Rasam at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time30mins
  • Serves6People
Ginger and Lime Rasam

Ingredients to make Ginger and Lime Rasam

  • 1/3 cup split pigeon peas/ toor/tuvar dal
  • 2 tsp freshly grated ginger
  • 1 tsp peppercorns
  • 1 tsp cumin seeds
  • 1 green chili
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafetida powder/hing
  • 3 cups water
  • Salt to taste
  • Juice of 2 limes (medium size if large use 1 only)

How to make Ginger and Lime Rasam

  1. Wash the dal well and add it to the pressure cooker with 3 cups of water.
  2. Assemble the ginger, pepper, cumin, chili, turmeric and asafoetida and grind to a fine paste in a mixer grinder or a blender (if you have mortar and pestle you can use that too).
  3. Add the ground paste to the dal and pressure cook for 4-5 whistles on medium flame or until done.
  4. Turn off the heat and wait for the pressure to release.
  5. Once the pressure is released mix well with a whisk and add salt and boil for 2 minutes.
  6. Now turn off the stove/flame and put in the lime juice and serve hot with rice or serve it as a soup.
My Tip: I have added only 3 cups of water because I wanted a little thick rasam for making it thinner use 4 cups of water.

Reviews for Ginger and Lime Rasam (1)

Bindiya Sharma2 years ago
great for the cold weather, will be trying this lemony rasam soon!
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