Lemon Rasam Recipe


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

For Seasoning

  • Oil or Ghee – 1 tsp
  • Mustard Seeds (Rai, Kadugu) – 1/2 tsp
  • Curry Leaves – 1 stalk
  • Dry red chillies – 3 nos.

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Steps for preparing Lemon Rasam

  1. 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.
  2. Gently peel off ginger and cloves and mince them well.
  3. 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. 
  4. 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.
  5. 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. 
  6. Squeeze juice from the Lemons.(If you are using tomatoes in Lemon Rasam reduce the quantity of lime juice.)
  7. Once the rasam is cool enough, add the lime juice and give a quick stir.
  8. Now the lemon rasam is ready, garnish with chopped coriander leaves and serve

Coriander Leaves (Dhania Patha, Malliyila) for garnishing

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