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Lemon rasam recipe
Easy South Indian rasam recipe without tamarind
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Accompaniments, Lunch, Main Course
Cuisine:
South Indian
Keyword:
no onion garlic recipes, South indian gravy, South Indian rasam recipes
Servings:
4
Author:
Jeyashri suresh
Ingredients
3
tbsp
cooked toor dal
3
green chili
1
tomato
1
tbsp
lemon juice
2
pinches
asafoetida
¼
tsp
asafoetida
2
and ¼ cups of water
1
tsp
ghee
Salt as needed
Instructions
In a vessel, add 1 and ½ cups of water. Grind the tomatoes and add the puree.
Slit the green chili, and add this to the vessel along with salt, and asafoetida.
Bring it to a boil for 3-5 minutes, till the raw smell disappears.
Pour in the toor dal+ ¾ cup of 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 a lid.
Serve hot with any curry. We had Simple Potato Curry.
Notes
Note:
1. Do not reheat the rasam after adding the lemon juice.
2. It will make the lemon rasam bitter.
3. Lemon rasam can be served as a soup.