Lemon Rasam/Limbu Rasam | How to make Lemon Rasam/Limbu Rasam

By Amrita Iyer  |  17th Dec 2016  |  
4 from 3 reviews Rate It!
  • Lemon Rasam/Limbu Rasam, How to make Lemon Rasam/Limbu Rasam
Lemon Rasam/Limbu Rasamby Amrita Iyer
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About Lemon Rasam/Limbu Rasam Recipe

This is a great Lemon flavoured version which is as delicious as it is tangy and warming to body and soul.Believe me when I say this is the ultimate soul food as there is nothing more appealing to a South Indian on a cold winter day than a bowl of hot boiled rice ladled over with delicious Lemon Rasam,drizzled with a tsp of ghee with a side of potato roast (always welcome) and the must have papads! Lemon Rasam does not use Tamarind as we use in pepper and other Rasams as the Lemon juice fulfils the sour and bitter additions.For the knowledge of the rest of the ingredients lets go on to the recipe!

Lemon Rasam/Limbu Rasam is a popular aromatic and delicious dish. You can try making this amazing Lemon Rasam/Limbu Rasam in your kitchen. This recipe requires 15 minutes for preparation and 30 minutes to cook. The Lemon Rasam/Limbu Rasam by Amrita Iyer has detailed steps with pictures so you can easily learn how to cook Lemon Rasam/Limbu Rasam at home without any difficulty. Lemon Rasam/Limbu Rasam is enjoyed by everyone and can be served on special occasions. The flavours of the Lemon Rasam/Limbu Rasam would satiate your taste buds. You must try making Lemon Rasam/Limbu Rasam this weekend. Share your Lemon Rasam/Limbu Rasam cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Amrita Iyer for inputs. In case you have any queries for Lemon Rasam/Limbu Rasam you can comment on the recipe page to connect with the Amrita Iyer. You can also rate the Lemon Rasam/Limbu Rasam and give feedback.

Lemon Rasam/Limbu Rasam

Ingredients to make Lemon Rasam/Limbu Rasam

  • For the Rasam -
  • 1/2 cup yellow lentils (Tur dal) – boiled and mashed
  • 2 Cups water
  • 3 tbsp lemon juice
  • 1 tsp turmeric powder (haldi)
  • 1 tbsp Rasam Powder∗(see note)
  • A small ball of jaggery/2 tsp sugar
  • 1 big/2 small tomatoes – chopped
  • 1 tsp asafoetida
  • 2 tsp salt
  • 4 – 5 curry leaves
  • 2 tbsp coriander Leaves – chopped
  • For the tempering -
  • 2 tbsp ghee
  • 1 tsp asafoetida
  • 2 Dried red chillies
  • 4 – 5 curry leaves
  • 1 tsp black mustard seeds (Rai)
  • 1 tsp cumin Seeds (Jeera)

How to make Lemon Rasam/Limbu Rasam

  1. For the Rasam - Boil water on medium heat with the chopped tomatoes, salt, curry leaves, asafoetida, jaggery/sugar and turmeric till tomatoes are soft.Add the dal and cook for a further 5 – 7 minutes stirring in between.
  2. When the dal has amalgamated with the liquid stir well and now keep a watch on the Rasam.As soon it starts to froth on top take off heat.Add the Lemon Juice.
  3. Do not boil the Rasam for a long time after adding the Lemon juice as it will render the Rasam very bitter.
  4. Pour into a bowl or casserole and cover with a lid.
  5. Make the tempering- Heat ghee on medium heat and add the Mustard seeds and dried red chillies.When the seeds pop add the cumin seeds and asafoetida.
  6. Finally add curry leaves,stir for 2 – 3 seconds and pour over the Rasam.Sprinkle the coriander leaves and put on the lid.Keep the Rasam covered till serving time!
  7. Serve with hot rice or pour into serving cups and drink as it is!

My Tip:

*This is my homemade Rasam Powder for your reference! http://www.betterbutter.in/recipe/15928/rasam-powder

Reviews for Lemon Rasam/Limbu Rasam (3)

aliza singh2 years ago

nice presentation :)

Padma I2 years ago

Wow tasty

krishna v2 years ago

Yummy rasam

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