Kuzhambhu | Gravy VarietiesLemon rasam recipe

Lemon rasam recipe

      Lemon Rasam recipe is a simple one which i never eat when  my mom make this during my childhood days, slowly nowadays i started liking this . But still i make this very rarely since my kiddos are a big fan of my Tomato Rasam, and i make this often. so coming to the recipe of lemon rasam:
Check out my Ginger lemon rasam
I couldn’t take stepwise pictures and will update this soon.
INGREDIENTS

WATER 1 AND 1/2 CUP
TOOR DHAL(COOKED) 3 TBLSP+3/4 CUP WATER
GREEN CHILLI 3 NO
TOMATO 2 NO
LEMON JUICE 1 TBLSP
ASAFOETIDA 2 PINCHES
TURMERIC POWDER 1/4 TSP
CORIANDER AND CURRY LEAVES FEW
OIL/ GHEE 1/2 TSP
MUSTARD SEEDS 1/2 TSP
SALT AS NEEDED

Lemon Rasam 1

METHOD:

  • In a vessel, add the water . Grind the tomatoes and add the puree.
  • Slit the green chilli , add this to the vessel along with salt, asafoetida.
IMG_6414 IMG_2563
  • Bring it to boil for 3-5 minutes, till the raw smell disappears.
  • Pour in the toor dal+water.
  • Add the curry leaves and coriander leaves.
  • When it starts frothing switch off the flame.
  • Do not boil. Switch off the flame.
  • Add ghee/oil  in a small pan and temper with mustard seeds.
  • Add this to the rasam.
  • Now add the lemon juice and close the rasam with lid.
  • Serve hot with any curry. We had with Simple Potato Curry.

Lemon Rasam

Note:(UPDATED)

  1. Do not reheat the rasam after adding the lemon juice.
  2. It will make the lemon rasam bitter.

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