lemon rasam recipe, how to make lemon rasam recipe

Jump to Recipe

coriander lemon rasam recipe - spicy, tangy rasam made with lemon juice and coriander leaves.

4.86 from 14 votes
total time:
30minutes

lemon rasam recipe with step by step photos – spicy and tangy south indian rasam made with lemon and coriander.

lemon rasam 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.

if you are looking for more rasam varieties then do check:

lemon rasam recipe

4.86 from 14 votes
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
coriander lemon rasam recipe - spicy, tangy rasam made with lemon juice and coriander leaves.
Course:main course
Cuisine:south indian
Servings:3 to 4
Author:dassana

INGREDIENTS FOR lemon rasam recipe

(1 CUP = 250 ML)

for cooking lentils

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

to be ground coarsely

  • cup chopped coriander leaves (cilantro leaves or dhania patta)
  • 2 teaspoon cumin seeds
  • ½ teaspoon black pepper (sabut kali mirch)
  • 1 or 2 green chilies, chopped (hari mirch)
  • ½ inch ginger, roughly chopped (adrak)
  • 4 to 5 garlic cloves, roughly chopped (lahsun)

tempering and making lemon rasam

  • 1 tablespoon cold processed sesame oil or any oil
  • ½ teaspoon mustard seeds (rai)
  • 12 to 15 curry leaves (kadi patta)
  • 1 to 2 dry red chilies (sookhi lal mirch)
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon turmeric powder (haldi)
  • 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 (dhania patta)

HOW TO MAKE lemon rasam recipe

cooking dal for lemon rasam

  • 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.
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter and pinterest or tag us at instagram @vegrecipesofindia

TRENDING RECIPE

preparation 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.

dal for lemon rasam recipe

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

cooked and mashed tuvar dal for rasam

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).

spices for lemon rasam recipe

4. without adding water grind to a coarse paste. keep aside.

paste for lemon rasam recipe

5 squeeze the juice from the lemon and keep aside. i used 1 medium sized lemon. you can also use use limes.

lemon juice

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.

mustard for lemon rasam recipe

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.

kadi patta for lemon rasam recipe

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

turmeric for lemon rasam recipe

9. add the cooked dal.

dal for lemon rasam recipe

10. add 1 to 1.5 cups water. stir well.

making lemon rasam recipe

11. season with salt.

salt for lemon rasam recipe

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

making lemon rasam recipe

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.

making lemon rasam recipe

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

lemon rasam recipe

namaste, i am dassana

dassana
Founder, Chef, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


POPULAR RECIPES

45 comments/reviews

  1. Super hit at our home!!! Thank you

    • Welcome Megha

  2. Hi
    Simply SUPER,

    • thanks jaya.

  3. Thank you so much : I cooked it today and I’m sure I’m going to adopt it as one of my favourite rasam recipe ! Gorgeous ! ☺️

    • Welcome Vincent. Glad to know this.

  4. Thank u for the wonderful rasam it came out wel

    • thanks vidya for the feedback on the recipe.

Leave a Comment or Review

Your email address will not be published. We moderate all the comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding. If you have made the recipe, then you can give a star rating with or without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.