Lemon rasam recipeTweet
Lemon rasam is a very simple and delicious rasam. It is very common in South Indian households. Lemon juice added to rasam gives a tangy taste and goes well with steamed rice and any dry vegetable. Green chillies gives a spicy and good flavor to rasam. Lemon rasam is another variety of rasam different from the usual rasam which we make. Here we avoid adding tamarind and include dal.
- Tur dal - 4 tablespoons
- Tomatoes - 2
- Green chillies - 2 (slit vertically)
- Turmeric powder - a pinch
- Rasam powder - 1/2 teaspoon
- Cooking oil - 1/2 teaspoon
- Mustard seeds - 1/4 teaspoon
- 1 string of curry leaves
- Few coriander leaves
- A pinch of asafoetida
- Lemon - 1
HOW TO MAKE LEMON RASAM RECIPE Cook the tur dal with 1 cup of water till the dal becomes soft. Mash the dal thoroughly and add water to it, to make 1 to 1 1/2 cups of dal water. Set aside.
Blanch the tomatoes and grind in a mixer to make a puree. Keep aside.
Take a vessel. Add the tomato puree, rasam powder, slit green chillies, salt, asafoetida and very little water. Boil it on a low flame for 4-5 minutes till the raw smell goes away.
Now add dal water and cook on a medium flame for 2-3 minutes.
Add curry leaves and coriander leaves. Once the rasam reaches a boil, switch off the flame.
Heat oil in a another pan. Add mustard seeds. When the seeds start spluttering, add it to the rasam.
Add juice of 1 lemon just before serving the dish. Mix well before serving.
NOTES: Add lemon juice after switching off the flame and just before serving the dish. Do not reheat the rasam after adding lemon juice, otherwise it will taste bitter.