For quite a long time I wanted to try this lemon rasam. Recently I tried this and I liked it very much. Pretty much similar to the tamarind rasam but the lemon gives a twist and nice tangy flavour to the rasam. I’m yet to try lemon rasam only with lemon without adding tomato. Here is one version of lemon rasam.
- Recipe Cuisine: South Indian
- Recipe Category: Accompaniment
- Preparation Time: 5 mins
- Cooking time: 15 mins
- Serves: 4
|Lemon juice from||1 big lemon|
|Mustard seeds||¼ tsp|
|Curry leaves||1 sprig|
|Asafoetida/Hing powder||1 pinch|
|Turmeric powder||¼ tsp|
|Rasam powder||1 tbsp|
|Coriander leaves||2 sprig|
1. Boil roughly chopped tomato with a cup of water. Smash it well and keep it aside.
2. Heat oil in a kadai, season with mustard seeds, red chilli, asafoetida and curry leaves. Add crushed garlic, rasam powder and turmeric powder and give it a mix. Add in the smashed tomato, salt and enough water. Let it be in medium flame for around 10 mins.
3. Add jaggery and switch off the flame when it becomes frothy. After switching off the flame add lemon juice and coriander leaves.
Serve hot with steamed rice 🙂
* You can add cooked toor dal or toor dal water along with the tomato.
* Make sure you add the lemon juice only after switching off the flame. If you let it boil you may not feel the real punch of the lemon juice.