Lemon Rasam Recipe
Source: TH’s mom aka repository of unending rasam recipes
Ingredients:
1 marble-sized ball of tamarind (remember the lemon will make the rasam more sour)
Half a lemon
1/2 cup cooked and mashed toor dal / thuvaram paruppu / pigeon peas (optional)
1 small tomato, chopped
A 1″ piece of ginger, cut into small pieces
2 green chillies, or to taste
2 tsp rasam powder
A pinch of turmeric powder
Salt to taste
For tempering:
1 tsp ghee or oil
Some mustard seeds
A pinch of asafoetida / hing / perungaayam
Curry leaves
Coriander leaves (for garnish)
How to Make Lemon Rasam:
1. Soak the tamarind in 1 cup warm water for 10 minutes. Kneading with your fingertips, extract juice and discard pulp.
2. Take the tamarind extract in a bowl and add the chopped tomatoes, dal if using, slit green chillies, ginger, sambar cum rasam powder, turmeric powder and some salt. Bring to boil and simmer on low fire for 10 mins. Mash up the tomato well once its cooked and soft.
3. Next add another cup of water. Bring to boil. Test salt and tanginess. Remove from fire and while hot, add the juice from half a lemon.
4. Heat a small kadai and add the ghee or oil for tempering. Add all other ingredients and when the mustard seeds start popping, dunk into the rasam.
Serve hot with white rice and paruppu usili.
Hey Nags,
Coincidentally, this is the only rasam my mom makes too lolz! I've made something different, using green chillies. Wonder whether u checked it out. If not, please do!
Thanks for the recipe!! I've become a regular to your blog off late!!! Amazing job!!
I love South Indian cuisine and often come to your site to get recipes to try out. Wonderful food! Thank you for sharing.
I am so glad you enjoyed the lemon rasam recipe 🙂
I made this rasam a week back and it was very good. The aroma of ginger and lemon was just wonderful. I really loved it.Thanks (to u and your MIL too :D) for the nice recipe.
Garlic: That's quite correct, thank you for enlightening me on that point.
no, not all rasam recipes need to have garlic. traditional brahmins don't use garlic in any of their cooking, in fact.
Great recipe! Just one query, I always thought that garlic was a prime ingredient in rasam recipes?
its gud but am allergic to tamarind..
So i make lemon rasam wit dal,tomatoes and grren chiiles and ofcouse lemon
I just tried the lemon rasam yesterday (not your recipe sadly) and found it was lacking something and I couldn't quite put my finger on the missing link … now after reading yours I think it was missing the ginger!!! Serves me right for not searching your blog first!!! Thanks so much for the recipe!
hi,
there are more than 50 varieties of rasam,but each and every addition should add taste and aroma for the preparation…..it becomes a perfect dish….urs was good…. i would add coconut scrapings on top. divya sivakumar,shanghai
That's a great idea! so glad you liked the lemon rasam recipe 🙂
I have never had lemon rasam , but i would so love to have with just plain rice and pickels. Just the though malkes me drool.
yes there are so many kinds of rasams, when I got married I learnt too many rasams and one of that is this Lemon rasam, mm., mouth is watering now, lemon rasam and paruppu usli great combination!!, only thing with Lemon rasam is you should never reheat it!!!
really? damn! I need to get one of those ASAP then… will go shop 🙂 thanks nags!
Dal is not easy to cook in microwave, it will take you ages!! Get a pressure cooker from India no? its any Indian-food cooking person's best friend 🙂
It looks yummy!! like home food 🙂 just one thing… can I cook dal in microwave? If so, how many cups of water and how long? I am sooo trying this!! 🙂
True that we have so many varieties of rasam.. Same paruppu rasam, tomato rasam, I make it in diff ways depending on my mood 🙂
Lovely presentation, so inviting! Btw, I loved ur one-liner "TH's mom aka repository of unending rasam recipes" 😀
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yes there are so many kinds of rasams, when I got married I learnt too many rasams and one of that is this Lemon rasam, mm., mouth is watering now, lemon rasam and paruppu usli great combination!!, only thing with Lemon rasam is you should never reheat it!!!
Its the same case with my mom, makes the same peper rasam everytime, But I could neer get that taste. Ya you are right, Iam also learning lots of varieties in rasams from my eighbour friend whos is a TamBrahm.
Rasam with paruppu usili is a classic combination.
I too clicked a rasam today to post! And even I dont like lemony desserts,but love lemon lime. That too our small variety(one from India) is much different from the one we get here in local.I always carry that pack of lemons from Mustafa!
I don't add tamarind,else all same,gorgeous pictures!
It's the simple ingredients that make outstanding food eh? You make me hungry.
Looks delicious and beautiful click.
I second you on that dessert opinion – I respect lemons but can never eat a dessert made with lemon. The rasam looks sexy! And I love your platter!
I just love to have rasam all by itself, its so satisfying!
Slurp. I've just finished dinner, and am tempted to settle down with a mugful of this!
looks wonderful… Lovely click too!
Yummmmm!!such a comforting rasam..
Mmmmmmmmmmmm thats wonderful hearty rasam.
I don't follow a particular recipe for rasam and for the same reason,my rasam tastes different every time:).Adding lemon along with tomatoes would make it tangy and hence tempting!!
We make lemon rasam in a quite different way whr the usage of tamarind is nill…hmm..nothing is comforting than hot rice with some fry,rasam and papad
Never tried this..Sounds yummy and easy…
omg this looks so so comforting…
I have never had lemon rasam , but i would so love to have with just plain rice and pickels. Just the though malkes me drool.
rasam is in one of those zones that i rarely venture into. most of my life i have hated rasam… and suddenly one morning i started loving it – after childbirth. so i just know and make only one kind. tomato!