Whether consuming it as hot soup or mixing it with rice, the watery south Indian recipe prepared quickly is always best. In our home rasam, we cook rasam at least twice a week and whenever I feel like having something light, Rasam is my first choice. Rasam recipe collection TMF youtube https://www.youtube.com/playlist?list=PL3zYDDQHDMSsEBfke4qJDeChuBfwDIhtX Be it a festive spread/wedding/special occasions/religious auspicious event - rasam is one default item on the menu.
Rasam is one South Indian rice accompaniment that has many variations. I love rasam and have posted a few rasam varieties in TMF, Rasam recipe collections in TMF During my childhood days, I was not a big fan of lemon flavor in fact I hardly took lemon rice for lunch. My son loves the lemon flavor and I started cooking lemon in recent time. In many South Indian state’s Lemon rasam is a popular recipe and It is widely popular as Elumichai rasam in Tamil, Nimmakaya Pappu rasam in Telugu, and kat Saru or nimbu saaru or nimbu chart in Kannada. Also, check lemon quinoa
Lemon Rasam
Home remedy for the common cold 20 mins good for digestion South Indian soup make-ahead food for getting together Without tamarind No rasam powder
Before getting into the recipe few things go keep in mind while making lemon rasam,
Other rasam recipes in TMF Podi recipes in TMF How to dry curry leaves in the microwave
Ingredients:
Toor Dal - 25 grams Water - 1 cup + 3/4 cup Tomatoes - 1/2 vine tomato (around 40grams) Green Chilli - 2 Turmeric powder - 1/8 tsp Ginger powder - 1/8 tsp Salt - as needed Hing - generous pinch Ghee - 1 tsp Mustard seeds - 1/4 tsp Lemon juice - 1 tbsp Lemon slice - 1 How to make Lemon Rasam with step by step pictures:
Soak Toor Dal in warm water for 30 minutes
Add a pinch of turmeric powder and pressure cook for 3 whistles
In a heavy-bottomed pan add tomatoes, green Chilli, turmeric powder, ginger powder, salt and 1 cup of water
Boil for 10-12 minutes till raw smell goes off
Add cooked dal and 1/2 cup of water, mix well
Sprinkle chopped coriander leaves and pinch of sugar; mix well
Cook till the rasam becomes frothy
Finally add generous hing and switch off In a small pan add ghee when the ghee is hot add mustard seeds and let it splutter
Add it to the rasam
Add a pinch of salt and squeeze a lemon; mix well
After the rasam is cool down Add the lemon juice
Lemon rasam ready. Avoid warming the rasam
