Lemon Rasam – Tangy lemon rasam made with dry roasted and ground rasam powder. Serve this with steamed rice and any vegetable fry.
This tangy and clear lemon rasam is yet another addition to the list of uncountable rasam recipes of indian cuisine. This lemon rasam has a very unique flavor which is imparted by the dry roasted and ground rasam powder. Dry roasted and powdered masala usually has a unique aroma. In addition, we are using garlic with skin for this masala. This adds a special flavor to this rasam.
The tangy flavor of this rasam comes from lemon juice – no tomatoes & no tamarind! Another minor but note-worthy point here is that the seasoning is done separately and added to the rasam at last. The taste of any curry gets better if the seasoning is done separately and added at last. If you run out of time, do the seasoning first and add the rest of the ingredients to it. Here goes the recipe of this tangy and delicious lemon rasam.
Lemon Rasam Recipe:
Cuisine : Indian
Category : Soup / Curries for rice
Makes : 3-4 servings
Preparation Time : 20-25 min (includes time for cooking dal)
Cooking Time : 10-15 min
1 cup : 240 ml
- 3 tbsp Toor Dal
- 2 Green Chillies, slit
- 1/2 Lemon
- 1/4 tsp Turmeric Powder
- 2 sprigs Coriander Leaves
- Salt as required
For rasam powder:
- 1 tsp Black Pepper
- 1 tsp Cumin Seeds
- 5 cloves Garlic (with skin)
- A sprig of Curry Leaves
- 1/2 tsp Mustard
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida
- 2 tsp Oil
1. Wash toor dal twice. Pour water till they are immersed. Pressure cook till they become soft (You can cook this along with rice in a separate bowl). Mash it well with a ladle.
2. Heat a pan and add the ingredients required for rasam powder.
3. Dry roast over medium flame till you get a nice aroma. Switch off the flame.
4. Grind the dry roasted ingredients to a coarse powder.
5. Add 3 cups water to the mashed toor dal and mix well. To this mixture, add salt, turmeric powder, slit green chillies and coarsely ground rasam masala.
6. Boil till the rasam starts frothing. Switch off the flame.
7. Squeeze out the juice of half lemon (adjust the quantity to suit your taste) when the rasam has cooled down a bit. If the lemon juice is added while the rasam is very hot, it turns bitter and spoils the taste of the whole dish.
8. Sprinkle chopped coriander leaves on top.
9. Heat oil in a pan and season with mustard, cumin seeds and asafoetida.
10. Add this seasoning to rasam and serve hot! Enjoy this slurp-worthy lemon rasam with steamed rice and Mushroom Milagu Pirattal / Bitter Gourd Fry / Spicy Potato Curry / Cauliflower Pepper Fry.