Lemon Rasam

The weather is cold and chill with showers now and then. Rasam is always comforting and this weather calls for this comforting rasam daily. Usually during weekend I prepare both rasam and sambhar and the sambhar will be the traditional Araichu Vitta Sambhar. So I soak sufficient quantity of toor dhal for 15 minutes pressure cook for both rasam and sambhar. Just when I was about to start the prep work for rasam, my mom reminded me about the lemons sitting in the fridge. So I thought why not prepare lemon rasam? Luckily I didn’t soak tamarind. For lemon rasam, I usually don’t add tamarind. We just love the tanginess from the lemon itself.

Before I get in to the recipe, I would like to thank all my readers and fellow bloggers. Last week turned out to be one of my best week in my blogging. I posted 3 recipes and 1 non-recipe post. Out of the three recipes, two was tried by my readers and they sent me pictures and tagged me in FB. For the other brownie recipe, couple of them asked questions and the interaction was regarding how to make it vegan and stuff. I was really elated and to be honest I am not able to express how I felt. I am not exaggerating but that’s how it was. Earlier friends used to try and ping me when they tried. But last week was pretty instant which I never expected. Again thanks a ton and love all your feedback and that motivates me and keeps me going. :-)  Here is the apple thokku from Vasantha ka of sweet nothings and Oats dosa from one of the reader from FB.  (These two Pic Credits goes to them)

Back to the cooking business. As I mentioned, I didn’t use any tamarind for this rasam and went with the juice of one medium sized lemon. But you try this rasam with 1/2 tsp of tamarind  paste and half of medium sized lemon juice too. We need to add the lemon juice towards the end and after turning off the heat. We don’t want the lemon juice too get cooked. Other than that its pretty simple and follows the same procedure like other rasam recipes.

Ingredients:

• Toor Dhal – 3 tbsps
• Water – 3 cups + 1 cup to cook the toor dhal
• Rasam Powder – 1 heaped tbsp
• Tomato – 1
• Curry leaves – 1 strand
• Cilantro finely chopped – 2 tbsps
• Salt – 2 tsps
• Turmeric powder – 1/4 tsp + 1/4 tsp
• Jaggery – 1 tsp
• Hing – 1/2 tsp
• Lemon juice squeezed from 1 medium sized lemon
• For Tempering:
• Ghee or Oil – 1 tbsp
• Mustard seeds – 1 tsp
• Cumin Seeds – 2 tsps

Steps:

• Pressure cook the toor dhal by adding 1 cup of water and 1/4 tsp of turmeric and mash it well.
• Take the vessel in which you are going to prepare the rasam. Add 3 cups of water.
• Add the rasam powder, salt, turmeric powder, hing, jaggery and finely chopped tomato, cilantro and curry leaves.
• Mix them well. I mash them well with hand. Check for salt taste and add if required.
• Now let it simmer in medium heat.
• Once it starts to boil, add the mashed toor dhal and mix well.

• Let it simmer and wait it starts to form the froth on top. Turn off the heat.
• Now add the lemon juice and mix well. Add more cilantro for taste.

• In a separate tadka pan, heat the ghee or oil. Once its hot add the mustard seeds and cumin seeds.
• As they start to splutter, add it to the rasam.

Serve it hot with rice and any dry curry. :-)

0 from 0 votes

Print

Lemon Rasam

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Warm and comfortable rasam/soup with lemon juice.

Author: Srividhya G

Ingredients

• Toor Dhal - 3 tbsps
• Water - 3 cups + 1 cup to cook the toor dhal
• Rasam Powder - 1 heaped tbsp
• Tomato - 1
• Curry leaves - 1 strand
• Cilantro finely chopped - 2 tbsps
• Salt - 2 tsps
• Turmeric powder - 1/4 tsp + 1/4 tsp
• Jaggery - 1 tsp
• Hing - 1/2 tsp
• Lemon juice squeezed from 1 medium sized lemon

For Tempering

• Ghee or Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Cumin Seeds - 2 tsps

Instructions

1. Pressure cook the toor dhal by adding 1 cup of water and 1/4 tsp of turmeric and mash it well.
2. Take the vessel in which you are going to prepare the rasam. Add 3 cups of water.
3. Add the rasam powder, salt, turmeric powder, hing, jaggery and finely chopped tomato, cilantro and curry leaves.
4. Mix them well. I mash them well with hand. Check for salt taste and add if required.
5. Now let it simmer in medium heat.
6. Once it starts to boil, add the mashed toor dhal and mix well.
7. Let it simmer and wait it starts to form the froth on top. Turn off the heat.
8. Now add the lemon juice and mix well. Add more cilantro for taste.
9. In a separate tadka pan, heat the ghee or oil. Once its hot add the mustard seeds and cumin seeds.
10. As they start to splutter, add it to the rasam.