Lemon rasam recipe – Easy lemon rasam recipe without tamarind – South Indian rasam recipe with step-by-step pictures.
Lemon Rasam recipe is a simple rasam recipe. Amma makes this once a week. I never used to eat during my childhood days. Slowly nowadays I started liking this. Both my kids don’t prefer this much initially but nowadays slowly started having lemon rasam. Check out my Ginger lemon rasam , Onion rasam, Chettinad cauliflower rasam.
- 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 to 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.
- Do not reheat the rasam after adding the lemon juice.
- It will make the lemon rasam bitter.
- Lemon rasam can be served as soup.
Lemon rasam recipe
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.
