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.
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 🙂