Lemon Rasam

Rasam is a traditional South Indian soup served with rice. Earlier rasam was known as milagu thannee (literally meaning pepper water). During the colonial period this recipe was tweaked a little and known as mulligatawny soup. Even today, every south Indian finds this soup as a comfort food, and our lunch is incomplete without taking rasam. We prepare a different varieties of rasam using various spices, fruits, and lentils. Lemon rasam is one of the easiest rasam recipes and also one of the most delicious rasams.

Lemon rasam recipe:

img_5700 Lemon Rasam

Yields : 500 ml


  1. Lemon (elumichai) – 1 No.
  2. Tomato (thakkali) – 1/2
  3. Ghee (Nei) – 1 tsp
  4. Salt (uppu) – 1/2 tsp
  5. Jaggery (vellam) – 1/2 tsp
  6. Lentil water (or plain water) – 2 cups
  7. Curry leaves – 1 sprig
  8. Coriander leaves for garnishing

For rasam powder:

  1. Cumin seeds (jeeragam) – 1 tsp
  2. Pepper (milagu) – 1 tsp
  3. Coriander seeds (malli vidhai) – 1 tbsp
  4. Red chillies (milagai vatral) – 4 Nos
  5. Garlic (poondu) – 3 pods

How to prepare lemon rasam:

  • Grind all ingredients listed under “For Rasam Powder” into coarse powder.
  • Heat a pan with ghee in low flame, add ground powder and saute till it releases nice aroma.
  • Add lentil water, chopped tomatoes, jaggery, salt & curry leaves and bring to a boil.
  • Now turn off the flame, add lemon juice & stir rasam well.
  • Garnish with coriander leaves & serve with hot rice.

Recipe notes:

  • We can mix one tablespoon of cooked lentil with 2 cups of water to prepare a lentil water.
  • Generally, we use ghee for making rasam as it enhances flavor.
  • We need to add the lemon juice just before removing the rasam pot from the heat, else the rasam may turn bitter.

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