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

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:

• tomato rasam
• garlic rasam
• mysore rasam
• rasam recipe.

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 Amit

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

• ⅓ 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.

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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.

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 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.