Lemon rasam recipe

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


Step 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.

Step 2

Blanch the tomatoes and grind in a mixer to make a puree. Keep aside.

Step 3

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.

Step 4

Now add dal water and cook on a medium flame for 2-3 minutes.

Step 5

Add curry leaves and coriander leaves. Once the rasam reaches a boil, switch off the flame.

Step 6

Heat oil in a another pan. Add mustard seeds. When the seeds start spluttering, add it to the rasam.

Step 7

Add juice of 1 lemon just before serving the dish. Mix well before serving.

Step 8

Serve lemon rasam hot with any vegetable and steamed rice or simply enjoy as a soup. IMG_4380

Step 9

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.

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