Lemon Rasam | How to make Lemon Rasam

By Subashini Krish  |  11th Feb 2018  |  
5 from 1 review Rate It!
  • Lemon Rasam, How to make Lemon Rasam
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    5

    People

2

1

0 votes

About Lemon Rasam Recipe

This mildly tangy, flavourful rasam is a very good appetizer when you are down with fever. My mom gives me well-mashed rice with this rasam whenever I am sick and I always feel better

Lemon rasam is an aromatic, flavorful and delicious dish which is very much popular in Tamil Nadu. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Lemon rasam is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Lemon rasam at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 30 minute for the preparation and 15 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Lemon rasam by Subashini Krish in step by step with pictures so you can easily learn how to cook the perfect Lemon rasam at your home without any difficulties. Lemon rasam is one of the representative dishes of Tamil Nadu which you can serve in any special occasions.

Lemon Rasam

Ingredients to make Lemon Rasam

  • Toor dal 1 tablespoon
  • lemon 1
  • tomato 1
  • green chillies 2
  • garlic 5 pods crushed
  • turmeric powder 1/4 teaspoon
  • salt accordingly
  • mustard seeds 1/2 teaspoon
  • oil 1 teaspoon
  • pepper powder 1/2 teaspoon
  • jeera powder 1 teaspoon
  • asafoetida a pinch
  • curry leaves few
  • coriander leaves for garnish

How to make Lemon Rasam

  1. Pressure cook toor dal for 5 whistles with 2 cups of water and turmeric powder.
  2. Add finely chopped tomato, crushed garlic, pepper powder, jeera powder to the dal water and add salt accordingly.
  3. In a tadka pan add little oil, add mustard seeds and once they splutter add slit green chillies, curry leaves and asafoetida.
  4. Pour the tempering into the dal water mix.
  5. Simmer it on a low flame till it becomes frothy. Do not let it boil
  6. Switch off from flame and and add finely chopped coriander leaves. Then squeeze a lemon after removing the seeds.
  7. You can have it like a soup or mix it with rice and eat

My Tip:

While cooking dal in large quantities for sambar, we extract the upper clear dal water and use it to prepare this rasam

Reviews for Lemon Rasam (1)

Milli Garg7 months ago

Woww...Yummyyy...
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