Lemon Rasam

Name: Lemon Rasam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 tbsp toor dal (cooked until soft and lightly mashed); 3 cup water; 2 tbsp lemon juice (freshly squeezed); 1 pcs tomato (medium, chopped); 2 pcs green chili (slit); 1 inch ginger (crushed); 1 pinch turmeric powder; 1 pinch black pepper (coarsely crushed); 0.5 tsp cumin seeds (lightly crushed, divided); 1 pinch asafoetida; 0.5 tsp mustard seeds; 8 pcs curry leaves; 2 tbsp coriander leaves (chopped); 1 tsp ghee; 0.5 tsp salt

RATING

4.6/5(98)

TASTE SCORE

8/10

A light, comforting South Indian rasam with bright lemon flavor, gentle spice, and a fragrant tempering. It is thin, tangy, and soothing, making it perfect with steamed rice or as a warm bowl on the side.

PREP

10m

COOK

20m

SERVES

1 KATORI

46 cal

SERVINGS

METHOD · 5 STEPS

prep · ~3 min
Prepare the rasam base.
1.Add water, chopped tomato, slit green chili, crushed ginger, turmeric powder, black pepper, and half of the crushed cumin seeds to a pot.
2.Stir in the cooked toor dal and salt.
3.Mix well and lightly crush the tomato with the back of a spoon.
boil · ~12 min
Simmer the rasam gently.
Bring the mixture to a gentle boil over medium heat, then lower the heat and simmer until the tomato turns soft and the flavors blend well. Do not let it reduce too much; rasam should stay light and thin.
temper · ~1 min
Make the tempering.
1.Heat ghee in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add the remaining cumin seeds, asafoetida, and curry leaves.
4.Cook for a few seconds until fragrant.
TIPKeep the heat medium so the spices bloom without burning.
mix · ~1 min
Finish with lemon and coriander.
Turn off the heat under the rasam. Add lemon juice and coriander leaves, then pour in the hot tempering and mix well.
TIPAdd the lemon juice only after switching off the heat so the rasam keeps its fresh, bright flavor.
serve
Serve the lemon rasam hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Add the lemon juice only after turning off the heat, or the rasam can lose its fresh citrus lift and turn slightly bitter.
2
Keep the rasam thin; if it reduces too much while simmering, add a splash of hot water before the tempering.
3
Lightly crush the tomato in the pot so it melts into the broth without making the rasam heavy.
4
Use coarsely crushed pepper and cumin rather than fine powder for a cleaner, more aromatic finish.
5
Let the tempering splutter fully before pouring it in; under-bloomed mustard and curry leaves taste flat.
6
If reheating leftovers, warm gently and do not boil after the lemon has been added.

RECIPE VARIATIONS