Lemon rasam | Recipe for lemon rasam | How to make lemon rasam | Rasam without rasam powder

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Are you looking for, how to make lemon rasam? Here is a recipe for lemon rasam in a easy way. Lemon Rasam is a simple & delicious rasam recipe and it is a rasam without rasam powder.

Basically it is a flavorful rasam which is mainly enhances the taste buds with the goodness of lemon/lime. Moreover, this lemon rasam is soothing, nourshing rasam when you have cold & cough. It is a healthy, tasty and comforting food, which feels light on the stomach. Most importantly it is a best rasam for flatulence and stomach bloating.

Further, this lemon rasam is thin and watery rasam and is a common & popular recipe in most of the south Indian homes. Usually lemon rasam is served with hot steamed rice with a tsp of ghee and papad combination. However you can also served this rasam as a soup. It has an amazing tasty either as a soup or side dish with rice.

Also it is an instant rasm recipe which hardly takes 20 to 30 mins. It is a best rasam during mansoon seasaon. This lemon rasam is no onion & no garlic recipe, so certainly you could make this rasam for any religious occasions or festivals.

Even more, this lemon rasam is prepared without using rasam powder. And also cooked and mashed toor dal is added to make the rasam slightly thick. Here grated coconut and coconut oil adds up extra taste to the lemon rasam and adding coconut oil is purely optional. It gives a nice flavor and also different taste to the rasam. And rather than grated coconut, you could also add coconut milk. Most important thing is, add lime/lemon juice after turning off the heat. Otherwise if you add lemon juice while boiling rasam, it gives bitterness.

For more rasam recipes, please do check

Here is a flavorful & soothing Lemon Rasam with step by step photos and a detailed video.

Recipe Video:

Lemon rasam | Recipe for lemon rasam | How to make lemon rasam | Rasam without rasam powder

Lemon rasam is a simple and delicious rasam recipe. It is a flavorful rasam with the goodness of lemon which enhances the taste buds. More over rasam is a tasty & healthy comfort food, feels light on the stomach. Further this lemon rasam is prepared without using rasam powder and it is an instant and soothing rasam recipe. Here coconut oil adds extra taste to this lemon rasam and it is optional.

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Course: Lunch/Dinner

Cuisine: | South Indian

Keyword: Detox, Healthy, tasty

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 131kcal

Ingredients

½ cup toor dal washed
1 tomato roughly chopped
½ slit green chilli
¼ tsp turmeric powder
½ tsp oil
2 cup water
1 tbsp ghee
½ tsp mustard
½ tsp cumin
½ tsp hing (asafoetida)
4 to 6 curry leaves
1 tsp salt
1 tsp palm jaggery
1 tbsp grated coconut
1 tsp coconut oil
1 tbsp lemon juice
1 tbsp coriander leaves finely chopped

Instructions

Firstly, take a pressure cooker and add in washed toor dal, chopped tomato, slit green chilli, turmeric powder and little oil
Next add water and pressure cook this for 3 whistles and turn off the heat
Allow the steam settles down completely and carefully open the cooker lid
Then whisk the cooked dal and tomato mixture and keep it aside
Meanwhile, take another pan and add ghee
As the ghee is melted up, add in mustard, cumin, hing and curry leaves
Saute well until splutters
Further add cooked dal & tomato and give a good mix
Similarly add salt and jaggery and mix well
Next bring it to a boil for 3 to 4 mins on a low flame
Additionally add grated coconut and mix well
Again add coconut oil and it is optional. Give a quick mix and boil for one more minute
Turn off the heat and finally add lemon juice and finely chopped coriander leaves
Now the flavorful and tasty Lemon Rasam is ready to serve!
Enjoy this rasam with rice and a tsp of ghee or sip it like a soup

Tried this recipe?Let us know how it was!!

Instructions

Firstly, take a pressure cooker and add in washed toor dal, chopped tomato, slit green chilli, turmeric powder and little oil
Next add water and pressure cook this for 3 whistles and turn off the heat
Allow the steam settles down completely and carefully open the cooker lid
Then whisk the cooked dal and tomato mixture and keep it aside
Meanwhile, take another pan and add ghee
As the ghee is melted up, add in mustard, cumin, hing and curry leaves
Saute well until splutters
Further add cooked dal & tomato and give a good mix
Similarly add salt and jaggery and mix well
Next bring it to a boil for 3 to 4 mins on a low flame
Additionally add grated coconut and mix well
Again add coconut oil and it is optional. Give a quick mix and boil for one more minute
Turn off the heat and finally add lemon juice and finely chopped coriander leaves
Now the flavorful and tasty Lemon Rasam is ready to serve!
Enjoy this rasam with rice and a tsp of ghee or sip it like a soup