Lemon Rasam

Lemon Rasam is a soup prepared in almost every South Indian household. It can be served with hot rice and it tastes delicious when served as a soup during winter.

img_5700 Lemon RasamCooking Time : 15 min
Yields : 500 ml
Ingredients:
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

For Rasam:

  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


Cooking Method:

  • 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.


Please Note:

  • Lentil water can be prepared by mixing one tablespoon of cooked lentil with 2 cups of water.
  • Do not replace ghee (clarified butter) with oil as it enhances taste & aroma.
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