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Lemon rasam

Lemon rasam  is a quick traditional healthy and tasty rasam variety that can be prepared within 20 minutes and it is also a great home remedy for the common cold.
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Author: Vidya Srinivasan


  • 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


  • 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


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  1. Avoid boiling the rasam after adding lemon juice
  2. If lemon juice is added to hot rasam it will turn rasam bitter. You can add lemon when is warm
  3. Adjust the lemon quantity according to your taste. Also, lemon sourness differs
  4. If you are squeezing lemon juice prior add a little salt
  5. Ginger can be added for flavor
  6. Instead of 3/4 cup used 1/2 cup if you think rasam is so watery
  7. 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
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