Also known as: Lemon Soup, Nimbu Rasam, Cheru Naranga Rasam, Nimbe Saaru, Nimmakaya Charu, Elumicham Pazham Rasam, Nimma Charu, Lemon Sathamudhu, Lime Juice Rasam
Ingredients for preparing Lemon Rasam
- Lemon (Nimbu, Cheru Naranga), small – 2 nos
- Red Gram (Arhar Dal, Toor Dal, Thuvaram Parippu) – 1/4 cup
- Green Chilies (Hara Mirch, Pacha Mulagu) – 3 nos (slited)
- Ginger (Adarak, Inchi) – 1 small piece
- Garlic (Veluthulli, Lahsun) – 4 cloves (Optional)
- Salt to taste
- Turmeric Powder (Haldi, Manjal Podi) – 1/2 tsp
- Rasam Powder – 2 tsp
- Asafoetida (Heeng, Kayam) – 1/4 tsp
- Tomato (Tamatar, Thakaali) – 1 no
- Coriander Leaves (Dhania Patha, Malliyila) for garnishing
- Oil or Ghee – 1 tsp
- Mustard Seeds (Rai, Kadugu) – 1/2 tsp
- Curry Leaves – 1 stalk
- Dry red chillies – 3 nos.
Variety Sambar Recipes
Steps for preparing Lemon Rasam
- Wash the red gram thouroghly. Pressure cook red grams on medium flame (for 3 whistles) with one cup of water until soft and mushy. When the pressure settles down on its own, mash the cooked red grams to remove any lumps. Keep it aside.
- Gently peel off ginger and cloves and mince them well.
- Take a 2 to 2 1/2 cups of water in a vessel and heat it. Add in the cooked red grams along with slitted green chilies, garlic, ginger, turmeric powder, rasam powder, asafoetida and quartered tomato.
- Allow the contents to boil on low flame. Season with salt and cook until the tomatoes turns soft and mushy. Once it reaches the boil, switch off the flame.
- Heat oil or ghee in a pan and add mustard seeds. When they start to crackle, add the curry Leaves and dry red chilies Add this mixture into the Lemon Rasam.
- Squeeze juice from the Lemons.(If you are using tomatoes in Lemon Rasam reduce the quantity of lime juice.)
- Once the rasam is cool enough, add the lime juice and give a quick stir.
- Now the lemon rasam is ready, garnish with chopped coriander leaves and serve
Coriander Leaves (Dhania Patha, Malliyila) for garnishingShare This Article