Lemon rasam recipe- Simple and healthy rasam made with fresh lemon or lime juice and cooked lentils. This light, refreshing and quick lemon rasam is perfect summer meal to make and also to eat!
Lemon rasam recipe is one of the popular south Indian rasam varieties that uses lemon juice or lime juice for sourness instead of tamarind. South Indian Rasam is a thin soup variety from Indian cuisine. Though it is served as appetizer in some places, most of the time hot rasam is served with fresh steamed rice. Rasam goes well with any vegetable stir fry or curry and steamed rice.
Rasam is the staple food at our home that I make at least four times a week. There are many varieties of simple rasam like paruppu rasam, milagu rasam, garlic rasam that I often make. Hot rasam with potato fry or okra fry is a favorite with kids especially.
Lemon rasam is easy and quick variety of rasam that you can make probably when you want to avoid tamarind. Tamarind is the main ingredient is most of the rasam recipes. It induces heat in our body so in summer it is better to use it in moderation. Especially during summers this lemon rasam is perfect because lemon is a natural coolant. Also this lemon rasam is especially good for treating cold and cough.
This lemon rasam can be made in many ways. In some recipes garlic is added in this rasam. Here I am sharing tambram lemon rasam recipe made with out rasam powder or garlic. You can use toor dal or moong dal in this rasam. Most of all the time this rasam is made with toor dal.
How To Make Lemon Rasam Without Dal?
To make lemon rasam without dal just follow the same recipe and leave out dal. You can just make a coarse powder of 2 tablespoons toor dal and add along with other ingredients
Which Side Dish Goes Well Lemon Rasam?
This rasam is slightly tangy and mildly spiced. So serve it with any spicy vegetable fry like potato fry, raw banan fry or okra fry. You can serve any rasam rice with spicy kootu and vadam.
Some tips for making best lemon rasam recipe:
- Lemon juice will turn the rasam bitter if added beforehand. Therefore squeeze lemon juice freshly and add just before serving.
- Both lemon and lime tastes good in this rasam. You can use whichever is available.
- Also do not reheat the rasam after adding lemon juice. The rasam will turn bitter.
- I have juice of one small lemon here. You can add as much or as little as you prefer.
- You can add crushed ginger or peeled garlic for a different flavor.
- Also you can add moong dal instead of toor dal in this rasam recipe.
- Finally if you prefer your rasam spicy you can add 2 teaspoons rasam powder or pepper powder also.
Serve lemon rasam piping hot with steamed rice and a vegetable stir fry. You can also serve this rasam as soup.
How to make lemon rasam recipe (step by step pictures)
1. Rinse and pressure cook toor dal until mushy. Drain the cooked dal and retain the dal cooked water. Mash the dal well. You can also use moong dal.
2. take dal cooked water in a pot and add about 1.5 cups of water to it. We need around 2 cups of water to make rasam. So adjust accordingly.
3. Add chopped tomatoes, green chilies, asafoetida and salt to taste. Cook in medium flame until the rasam mixture turns frothy.
4. Next, add cooked and mashed dal. Mix well. Cook for 3-4 minutes. If you boil the rasam for long time the flavor will be lost so do not cook for more than 4 minutes.
To temper lemon rasam:
5. Heat ghee in a small pan. I use my small cast iron ladle especially meant for tempering. You can also use oil for tempering.
6. Now add mustard seeds and let them crackle. Add curry leaves saute for few seconds.
7. Finally, add the tempering along with ghee to the prepared rasam and mix well. Chop the coriander leaves and add to the rasam and remove from flame. Let the rasam cool a bit before adding lemon juice. Just before serving add freshly squeezed lemon juice and mix well. Serve lemon rasam hot.
Lemon rasam recipe card:
Lemon rasam recipe- a light and refreshing south Indian rasam (clear soup) made with fresh lemon juice. This rasam is easiestone to make without rasam powder and tamarind.
- 2 cups water
- 2 tablespoons Toor dal (toor dal)
- 2 green chilies slit
- 1 tomato chopped
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon asafoetida
- Salt to taste
- 2 teaspoons ghee (can use oil too)
- 1 teaspoon mustard seeds
- 10 curry leaves
- Juice of 1 small lemon or lime
- Rinse and pressure cook toor dal until mushy. Drain the cooked dal and retain the dal cooked water. Mash the dal well.
Take dal cooked water in a pot and add about 1.5 cups of water to it. We need around 2 cups of water to make rasam. So adjust accordingly.
- Add chopped tomatoes, green chilies, asafoetida and salt to taste. Cook in medium flame until the rasam mixture turns frothy
next, add cooked and mashed dal. Mix well. Cook for 3-4 minutes.
- Heat ghee in a small pan. I use my small cast iron ladle especially meant for tempering.
Add mustard seeds and let them crackle. then, add curry leaves saute for few seconds.
Now, add the tempering along with ghee to the prepared rasam and mix well. Add coriander leaves and remove from flame. Let the rasam cool a bit before adding lemon juice. Finally just before serving add freshly squeezed lemon juice and mix well. Serve lemon rasam hot.