Lemon rasam recipe with step by step pictures and video. An easy rasam with lemon flavour to accompany with rice.
Lemon rasam is a tangy sidedish for rice. Rasam is a South Indian staple for meals and lemon rasam is one of my favourites since my childhood days,
I love rasam amma makes, it has such an intense flavour. I have fond memories of packing this lemon rasam rice for lunch, It tastes so good with any fries especially potato fry.
The recipe of lemon rasam is very good for digestion after a heavy meal. Though we don’t make rasam daily we have it atleast 3 days per week as kids love it. This lemon rasam was relished by both the kids, it tasted more like a clear soup as they said.
About lemon rasam recipe:
The speciality of this rasam is here in this rasam recipe we don’t add tamarind instead lemon is added to give it a tangy taste. First cook dal until mushy. Add other ingredients boil well then add cooked dal to it. Boil for 2 mins add tadka with mustard seeds, jeera, curry leaves, red chilli. Let it come to a boil at this time switch off.
Variations:
- You can add rasam powder to this rasam.
- Instead of adding all ingredients raw you can even saute for few mins then boil.
- You can even coarsely crush pepper jeera and add it.
Tips for a good rasam:
- Always add the tempering at the end for a flavourful rasam.
- Do not boil for more time, the taste of the rasam varies.
- Add lot of coriander leaves for more flavour and aroma.
Similar rasam recipes:
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Lemon rasam recipe
Ingredients
- 1/4 cup dal
- 1/4 tsp turmeric powder
- salt to taste
- water as needed
To temper:
- 2 tsp ghee
- 1/2 tsp mustard
- 1/2 tsp jeera
- 1 small red chilli
- a pinch hing
- few curry leaves
To boil:
- 2 small tomatoes
- 1 tsp ginger
- 1/4 tsp turmeric powder
- 1 no green chilli
- 1 tbsp coriander leaves
- water as needed
Instructions
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To begin with first rinse toor dal well.
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Add dal along with water, salt and turmeric powder to it.Water should be atleast 1/2 inch above dal.
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Add little water to pressure cooker. Keep the vessel inside the pressure cooker.
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Close with lid.
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Cover and pressure cook for 5 whistles.
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Let pressure release by itself. Remove the vessel.
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Mash dal well.
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The consistency should be runny.
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Now add all the ingredients listed under 'to boil'.
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Let it boil for a good 10 mins atleast.
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Now add cooked dal to it.
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Rinse with water and add it too.
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It will start to boil.
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At this time, prepare the tadka, heat ghee add mustard seeds, jeera,hing, curry elaves and red chillies. Fry for a minute and switch off.
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Add tadka to rasam along with coriander leaves. Let it come to a boil. When its frothy and comes to a boil switch off.
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Cool down for few mins then add lemon juice.
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Lemon rasam ready!
Notes
- Always for any rasam do not boil too much that is the secret for a tasty aromatic rasam.
- Add lemon juice only after cooling otherwise it will give a slight bittter taste.
- I needed juice from a big lemon but adjust according to your taste.
Lemon rasam recipe video
Method to make lemon rasam recipe:
1.To begin with first rinse toor dal well.
2.Add dal along with water, salt and turmeric powder to it.Water should be atleast 1/2 inch above dal.
3.Add little water to pressure cooker. Keep the vessel inside the pressure cooker.
4.Close with lid.
5.Cover and pressure cook for 5 whistles.
6.Let pressure release by itself. Remove the vessel. 
7.Mash dal well. 
8.The consistency should be runny.
9.Now add all the ingredients listed under ‘to boil’.
10.Let it boil for a good 10 mins atleast.
11.Now add cooked dal to it.
12.Rinse with water and add it too.
13.It will start to boil.
14.At this time, prepare the tadka, heat ghee add mustard seeds, jeera,hing, curry elaves and red chillies. Fry for a minute and switch off. Lemon rasam is getting ready and the aroma is so good.
15.Add tadka to rasam along with coriander leaves. Let it come to a boil. When its frothy and comes to a boil switch off. Lemon rasam ready!
16.Cool down for few mins then add lemon juice. Give a quick mix, aromatic lemon rasam ready!
Lemon rasam ready!
My tips while making lemon rasam recipe:
- Always for any rasam do not boil too much that is the secret for a tasty aromatic rasam.
- Add lemon juice only after cooling otherwise it will give a slight bittter taste.
- I needed juice from a big lemon but adjust according to your taste.
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