Lemon Rasam

Lemon Rasam

How about a Tangy Rasam with a lemony flavor??? Sounds interesting right? I love this Lemon Rasam. Lemon Rasam is slightly different from the regular rasam as we don’t add two major ingredients-Tamarind and Rasam Powder.

Lemon Rasam is very easy to prepare and tastes great on a cold day with hot rice.

Lemon Rasam

Let us see how to make lemon rasam:

Ingredients:

Toor Dhal : ½ cup or little lesser.

Lemon : One

Jeera (Cumin) Powder : 1 tsp

Dhania (Coriander) Powder : 1 tsp

Pepper Powder : ½ tsp

Chopped Coriander : 2 tsp

Salt : To taste

Haldi Powder : A Pinch

For Tempering :

Mustard and Cumin Seeds : 1 spoon each

Hing (Asafetida) :  ¼ spoon

Curry Leaves : A few

Red Chillies : 1 (Optional)

Oil or Ghee : 1 Tsp

Method:

  • Pressure cook Toor dhal and keep it aside
  • In a vessel Squeeze out Lemon Juice and add Jeera, Dhania ,Powders along with salt and haldi
  • Mash the dhal to a smooth paste and into the vessel containing Lemon Juice
  • Mix it well and bring it to a boil and simmer it for another 5 to 7 mins
  • When boiling add the chopped coriander
  • Heat oil or Ghee in a skillet. When hot add mustard and cumin seeds to crackle
  • Add curry Leaves and Red chillies and switch off the stove
  • Now add hing over the tempering
  • Add this to the prepared Lemon Rasam
  • Serve hot with rice and ghee

Lemon Rasam

 

Lemon Rasam
Recipe Type: Main Course
Cuisine: Indian
Author: Krish
Prep time:
Cook time:
Total time:
Serves: 4
A tangy lemony Flavored Rasam with no tamarind and Rasam Powder Added
Ingredients
  • Toor Dhal : ½ cup or little lesser.
  • Lemon : One
  • Jeera (Cumin) Powder : 1 tsp
  • Dhania (Coriander) Powder : 1 tsp
  • Pepper Powder : ½ tsp
  • Chopped Coriander : 2 tsp
  • Salt : To taste
  • Haldi Powder : A Pinch
  • For Tempering :
  • Mustard and Cumin Seeds : 1 spoon each
  • Hing (Asafetida) : ¼ spoon
  • Curry Leaves : A few
  • Red Chillies : 1 (Optional)
  • Oil or Ghee : 1 Tsp
Instructions
  1. • Pressure cook Toor dhal and keep it aside
  2. • In a vessel Squeeze out Lemon Juice and add Jeera, Dhania ,Powders along with salt and haldi
  3. • Mash the dhal to a smooth paste and into the vessel containing Lemon Juice
  4. • Mix it well and bring it to a boil and simmer it for another 5 to 7 mins
  5. • When boiling add the chopped coriander
  6. • Heat oil or Ghee in a skillet. When hot add mustard and cumin seeds to crackle
  7. • Add curry Leaves and Red chillies and switch off the stove
  8. • Now add hing over the tempering
  9. • Add this to the prepared Lemon Rasam
  10. • Serve hot with rice and ghee

 

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