Lemon Rasam Recipe

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Lemon Rasam Recipe
Spicy and tangy south indian rasam made with lemon and coriander.
lemon-rasam-recipe
Votes: 1
Rating: 5
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Rate this recipe!
Cuisine Indian
Prep Time 15 min
Cook Time 15 min
Servings
people
Cuisine Indian
Prep Time 15 min
Cook Time 15 min
Servings
people
lemon-rasam-recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. rinse and then add 1/4 cup tuvar dal or pigeon pea lentils in a pressure cooker along with a pinch of turmeric powder.
  2. add 3/4 to 1 cup water and pressure cook for 8 to 9 whistles or till the dal has softened and cooked really well.
  3. when the pressure settles down on its own, check the dal and mash with a spoon or wired whisk. keep the dal aside.
  4. in a small grinder or chutney grinder, take 1/3 cup chopped coriander, 2 tsp cumin seeds, 1/2 tsp black pepper, 1 or 2 green chilies (chopped), 1/2 inch ginger (roughly chopped) and 4 to 5 garlic cloves (roughly chopped).
  5. without adding water grind to a coarse paste. keep aside.
  6. in a pan or pot, heat 1 tbsp sesame oil or any oil and add 1/2 tsp mustard seeds. saute till the mustard seeds start crackling.
  7. then add 12 to 15 curry leaves and 1 to 2 dry red chilies. saute till the red chilies change their color and darken a bit. don't burn them.
  8. now add the ground coarse paste along with a pinch of asafoetida/hing and 1/4 tsp turmeric powder. stir very well.
  9. add the cooked dal and add 1 to 1.5 cups water. stir well.
  10. season with salt and again stir.
  11. on a low to medium flame simmer the rasam for 5 to 6 minutes.
  12. switch off the flame. wait for 1 minute and then add 2.5 to 3 tbsp lemon juice. you can add more or less as required and as per your taste. instead of lemon you can also add lime juice.