lemon rasam

Lemon rasam recipe with step by step photos – spicy and tangy South Indian rasam made with lemon and coriander. A vegan recipe.

I have been making rasam quite often these days due to the temperature change and monsoons. This recipe of lemon rasam is really good for cold and coughs. it’s warming, comforting and nourishing if you have a really bad cold.

I rarely have cold, but when I do, I always have rasam and the spicy pani of pani puri. Makes me feel better. For cough and cold, Pepper rasam, Beetroot rasam and Pepper cumin rasam are also very good. Since I making rasam so often, I will be sharing more rasam varieties.

Here in this recipe, tamarind is not added. The rasam is made with some cooked tuvar dal (pigeon pea lentils), coarsely ground coriander-spices and lemon juice. Tempering is also done in the recipe. What you get is a tangy, spicy, aromatic rasam with the citrusy coriander flavor and the earthy warm flavor from the spices.

You can have rasam plain like a soup or also with some steamed rice. I always pair rasam with steamed rice, accompanied with a dry vegetable dish like a poriyal or stir fry.

How to make lemon rasam

1. rinse ¼ cup tuvar dal or pigeon pea lentils with water and then add them in a pressure cooker along with a pinch of turmeric powder. add ¾ to 1 cup water and pressure cook for 8 to 9 whistles or till the dal has softened and cooked really well. About 10 to 12 minutes on a medium to high flame.

2. When the pressure settles down on its own, check the dal and mash with a spoon or wired whisk. Keep the dal aside.

3. in a small grinder or chutney grinder, take ⅓ cup chopped coriander leaves, 2 tsp cumin seeds, ½ tsp black pepper, 1 or 2 green chilies (chopped), ½ inch ginger (roughly chopped) and 4 to 5 garlic cloves (roughly chopped).

4. Without adding water grind to a coarse paste. Keep aside.

5 squeeze the juice from the lemon and keep aside. I used 1 medium-sized lemon. You can also use limes.

Making lemon rasam

6. In a pan or pot, heat 1 tbsp sesame oil or any oil and add ½ tsp mustard seeds. Saute till the mustard seeds start crackling.

7. Then add 12 to 15 curry leaves and 1 to 2 dry red chilies. Saute till the red chilies change their color and darken a bit. Don’t burn them.

8. Now add the ground coarse paste along with a pinch of asafoetida/hing and ¼ tsp turmeric powder. Stir very well.

9. Add the cooked dal.

10. Add 1 to 1.5 cups water. Stir well.

11. Season with salt.

12. On a low to medium flame simmer the rasam for 5 to 6 minutes.

13. Switch off the flame. Wait for 1 minute and then add 2.5 to 3 tbsp lemon juice. You can add more or less as required and as per your taste. Instead of lemon, you can also add lime juice. Stir very well.

14. Garnish with some coriander leaves & Serve coriander lemon rasam with steamed rice and a capsicum fry or poriyal or vegetable roast.

Few more tasty recipes for you!

• Tomato rasam
• Garlic rasam
• Mysore rasam
• Rasam recipe
• Lemon coriander soup

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Lemon Rasam

5 from 17 votes

By Dassana Amit

This coriander lemon rasam is a spicy, tangy rasam made with lemon juice and coriander leaves.

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

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Cuisine South Indian

Course: Main Course

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Servings 3

Units

Ingredients

for cooking lentils

• ▢ ¼ cup pigeon pea lentils (tuvar dal or arhar dal)
• ▢ 1 pinch turmeric powder
• ▢ ¾ to 1 cup water for pressure cooking

to be ground coarsely

• ▢ ⅓ cup chopped coriander leaves (cilantro leaves)
• ▢ 2 teaspoon cumin seeds
• ▢ ½ teaspoon black pepper
• ▢ 1 or 2 green chilies, chopped
• ▢ ½ inch ginger, roughly chopped
• ▢ 4 to 5 garlic cloves, roughly chopped

tempering and making lemon rasam

• ▢ 1 tablespoon cold processed sesame oil or any oil
• ▢ ½ teaspoon mustard seeds
• ▢ 12 to 15 curry leaves
• ▢ 1 to 2 dry red chilies
• ▢ 1 pinch asafoetida (hing)
• ▢ ¼ teaspoon turmeric powder
• ▢ 1 to 1.5 cups water, add water as required
• ▢ 2.5 to 3 tablespoon lemon juice, add lemon juice as per taste
• ▢ salt as required
• ▢ some coriander leaves for garnishing

Cook ModePrevent your screen from going dark while making the recipe

Instructions

cooking dal

• Rinse and then add 1/4 cup tuvar dal or pigeon pea lentils in a pressure cooker along with a pinch of turmeric powder.
• Add 3/4 to 1 cup water and pressure cook for 8 to 9 whistles or till the dal has softened and cooked really well.
• When the pressure settles down on its own, check the dal and mash with a spoon or wired whisk. Keep the dal aside.

making lemon rasam

• In a small grinder or chutney grinder, take 1/3 cup chopped coriander, 2 tsp cumin seeds, 1/2 tsp black pepper, 1 or 2 green chilies (chopped), 1/2 inch ginger (roughly chopped) and 4 to 5 garlic cloves (roughly chopped).
• Without adding water grind to a coarse paste. Keep aside.
• In a pan or pot, heat 1 tbsp sesame oil or any oil and add 1/2 tsp mustard seeds. Saute till the mustard seeds start crackling.
• Then add 12 to 15 curry leaves and 1 to 2 dry red chilies. Saute till the red chilies change their color and darken a bit. Don't burn them.
• Now add the ground coarse paste along with a pinch of asafoetida/hing and 1/4 tsp turmeric powder. Stir very well.
• Add the cooked dal and add 1 to 1.5 cups water. Stir well.
• Season with salt and again stir.
• On a low to medium flame simmer the rasam for 5 to 6 minutes.
• Switch off the flame. Wait for 1 minute and then add 2.5 to 3 tbsp lemon juice. 
• You can add more or less as required and as per your taste. Instead of lemon you can also add lime juice. stir very well.
• Garnish with some coriander leaves & serve lemon rasam with steamed rice.

Nutrition Info Approximate values

Nutrition Facts

Lemon Rasam

Amount Per Serving

Calories 133 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Sodium 550mg24%

Potassium 240mg7%

Carbohydrates 17g6%

Fiber 7g29%

Sugar 2g2%

Protein 5g10%

Vitamin A 346IU7%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 47mg235%

Vitamin B6 1mg50%

Vitamin C 93mg113%

Vitamin E 1mg7%

Vitamin K 9µg9%

Calcium 57mg6%

Vitamin B9 (Folate) 552µg138%

Iron 2mg11%

Magnesium 33mg8%

Phosphorus 94mg9%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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