Lemon rasam | elumichai rasam | nimbu saaru rasam recipe | nimmakaya rasam | south Indian lemon rasam recipe variety with step by step pictures and video recipe. Check out the Lemon rasam recipe and If you like the video pls SUBSCRIBE to my channel Lemon rasam | elumichai rasam | nimbu saaru rasam recipe | nimmakaya rasam | south Indian lemon rasam recipe variety with detailed step-by-step photo and video. Rasam is a quick traditional healthy and tasty Indian soup that can be prepared within 20 minutes and it is also a great home remedy for the common cold.
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,
- Add lemon juice after the stove is turned off and rasam is cold
- Avoid reheating the lemon rasam after adding the lemon juice
- Reheated lemon rasam will turn bitter
- Make rasam watery
Other rasam recipes in TMF
Podi recipes in TMF How to dry curry leaves in the microwave
Lemon rasam
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
- 1/8 teaspoon ginger powder
- Salt - as needed
- Hing - generous pinch
- Ghee - 1 tsp
- Mustard seeds - 1/4 tsp
- Lemon juice - 1 tbsp
- Lemon slice - 1
Instructions
- 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
- Add the lemon juice when the rasam is cool
Video
Notes
- Avoid boiling the rasam after adding lemon juice
- If lemon juice is added to hot rasam it will turn rasam bitter. You can add lemon when is warm
- Adjust the lemon quantity according to your taste. Also, lemon sourness differs
- If you are squeezing lemon juice prior add a little salt
- Ginger can be added for flavor
- Instead of 3/4 cup used 1/2 cup if you think rasam is so watery
- Ginger gives amazing flavor to lemon rasam, you can use grated ginger or ginger powder. I was out of ginger stock when I took lemon rasam video hence I didn't use ginger for lemon rasam
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
Benney
Excellent