Lemon Ginger Rasam | Ginger Lemon rasam | inji elumichai rasam | nimbu saaru rasam recipe | nimmakaya rasam | South Indian rasam recipe variety | Brahmin lemon rasam with step-by-step pictures and video recipe. Check out the Lemon ginger rasam recipe and If you like the video pls SUBSCRIBE to my channel
Inji lemon Rasam is a quick traditional healthy and tasty Indian soup. The pressure cooker version is super easy to make. it is also a great home remedy for the common cold, cough, and sore throat.
INSTANT 15 MINS RASAM
Rasam is an Indian soup, a comforting drink. it is not only a tasty rice accompaniment but also the best appetizer. no rasam powder for this quick rasam.
CAN I USE TAMARIND FOR GINGER LEMON RASAM?
Tomato and lemon sourness goes well with ginger flavor so I generally skip tamarind for this rasam. If you are adding tamarind flavor might vary.
CAN I ADD RED CHILLI?
Ginger and green chilli spice is enough for the rasam. You can add a little red chilli and pepper spice
CAN I MAKE VEGAN ELUMICHAI INJI RASAM?
Yes, skip ghee and make rasam or you can also use vegan butter.
TIPS TO ADD LEMON JUICE
- Add lemon juice after the stove is turned off
- Avoid boiling the lemon rasam after adding the lemon juice. You can warm the rasam before serving
- Make rasam watery
- Add lemon juice little by little. Taste then add as required
LEMON BASED RECIPES
RASAM RECIPES
HOME REMEDY-BASED RECIPES
Ingredients
Pressure cooker
1/4 cup Toor Dal
3/4 cup Water
1/2 teaspoon turmeric powder
1/4 teaspoon sesame oil
1 teaspoon ginger, tightly pressed
2 green chili
1 teaspoon ghee
Coriander leaves
1 tomato
Rasam
Sugar
lemon juice
Required salt
Coriander leaves
To temper
1/2 tablespoon ghee
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 green chili
1/4 teaspoon ginger
Asafoetida
how to make lemon ginger rasam with step-by-step pictures
- Soak Toor Dal in warm water for 1 hour and drain the water
- Add ghee and saute ginger, tomatoes, and green chilli for a minute
- Furthermore, add coriander leaves and turmeric powder
- Saute till tomatoes turn slightly mushy
- Add Dal, sesame oil, and water; mix well
- pressure cook for 5 whistles and simmer for 1 minute
- Do natural pressure release
- Remove chilli and mash the dal
- Add water, and salt and Sprinkle chopped coriander leaves; Cook till the rasam boils frothy
- Turn off the stove
- Mix sugar and salt with lemon juice
- Add to the rasam; mix well
- In a small pan add ghee when the ghee is hot add mustard seeds and let it splutter
- Furthermore add cumin seeds, green chili, ginger, and asafoetida; roast and transfer
Ingredients
Pressure cooker
- 1/4 cup Toor Dal
- 3/4 cup Water
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon sesame oil
- 1 teaspoon ginger tightly pressed
- 2 green chili
- 1 teaspoon ghee
- Coriander leaves
- 1 tomato
Rasam
- Sugar
- lemon juice
- Required salt
- Coriander leaves
To temper
- 1/2 tablespoon ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 green chili
- 1/4 teaspoon ginger
- Asafoetida
Instructions
- Soak Toor Dal in warm water for 1 hour and drain the water
- Add ghee and saute ginger, tomatoes, and green chilli for a minute
- Furthermore, add coriander leaves and turmeric powder
- Saute till tomatoes turn slightly mushy
- Add Dal, sesame oil, and water; mix well
- pressure cook for 5 whistles and simmer for 1 minute
- Do natural pressure release
- Remove chilli and mash the dal
- Add water, and salt and Sprinkle chopped coriander leaves; Cook till the rasam boils frothy
- Turn off the stove
- Mix sugar and salt with lemon juice
- Add to the rasam; mix well
- In a small pan add ghee when the ghee is hot add mustard seeds and let it splutter
- Furthermore add cumin seeds, green chili, ginger, and asafoetida; roast and transfer
Video
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