Lemon Rasam By Krithishyam


Added to 3 cookbooks   This recipe has been viewed 2995 times

A nice, easy and spicy lemon rasam recipe with lime juice and lemon rind added. The tangy lemon rasam can be served hot with rice or enjoyed simply as a soup.

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Lemon Rasam By Krithishyam recipe - How to make Lemon Rasam By Krithishyam

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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2 tbsp cooked toovar (arhar) dal
2 to 3 tomatoes , chopped
2 to 3 green chillies , chopped
1 tsp crushed ginger (adrak)
1 tbsp lemon juice
salt to taste
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
1 tsp ghee
1/2 tsp mustard seeds ( rai / sarson)

To Be Roasted and Grounded Into A Powder
1 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 peppercorns (kalimirch)
  1. In a pressure cooker, add the cooked dal and add enough water to make a mixture of thin consistency.
  2. Add the ginger, green chillies and tomatoes along with salt, turmeric powder and asafoetida and mix well.
  3. Pressure cook for 1 whistle and cool.
  4. Heat the ghee in a small pan and add the mustard seeds.
  5. When the seeds crackle, add the grounded powder and coriander and pour this to the dal mixture and mix well.
  6. Add the lemon juice and mix well.
  7. Serve hot.

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This recipe was contributed by krithishyam on 29 Sep 2011

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