Lemon Rasam is filled with ingredients (Lemon, Garlic, Cloves, Black pepper, Jeera / Cumin seeds, Turmeric powder, Curry leaves, Coriander leaves, etc.) that are good for health in general, aids digestion and boost our immunity in particular.
This is easy to make, tangy, spicy, instant rasam which I learned from my mother-in-law.
It is to be served along with rice accompanied with kootu, poriyal (stir fry) or even with pappad.
Try for its health benefits, enjoy its awesome taste and give your feedback!
PREP TIME
5 mins
COOK TIME
TOTAL TIME
10 mins
Recipe for Lemon Rasam
Recipe type: Accompaniment for rice
Cuisine: South Indain
Serves - 3 to 4(approximately)
Ingredients:
Lemon - 1
Tomato -1 big
Garlic- 3 to 4 cloves
Black pepper - 1 tsp
Jeera / Cumin seeds -1 tsp
Turmeric powder- ½ tsp
Curry leaves - 1 sprig
Coriander leaves - 1 tbsp ( chopped)
Water - 1½ - 2 cups
For seasoning:
Oil / ghee - 1 to 2 tsp
Mustard - 1 tsp
Green chillies - 2 to 3 (adjust according to your spice level)
Asafoetida - a pinch
Add tomato, jeera, pepper and garlic cloves in a mixie and grind it into a paste.
Add the paste to 1½ to 2 cups of water to dilute. Give it a mix and keep aside.
Heat oil in a kadai; season it with mustard seeds and red chilies.
Once it crackles; add the prepared tomato mixture. While it starts boiling add salt, turmeric powder, curry leaves and chopped coriander leaves. Allow to cook in medium flame.
Once the rasam starts to become frothy; switch off of the gas. (don't allow to boil; then the taste of rasam will change).
Tomato -1 big
Garlic- 3 to 4 cloves
Black pepper - 1 tsp
Jeera / Cumin seeds -1 tsp
Turmeric powder- ½ tsp
Curry leaves - 1 sprig
Coriander leaves - 1 tbsp ( chopped)
Water - 1½ - 2 cups
For seasoning:
Oil / ghee - 1 to 2 tsp
Mustard - 1 tsp
Green chillies - 2 to 3 (adjust according to your spice level)
Asafoetida - a pinch
Directions:
Add the paste to 1½ to 2 cups of water to dilute. Give it a mix and keep aside.
Heat oil in a kadai; season it with mustard seeds and red chilies.
Once it crackles; add the prepared tomato mixture. While it starts boiling add salt, turmeric powder, curry leaves and chopped coriander leaves. Allow to cook in medium flame.
Once the rasam starts to become frothy; switch off of the gas. (don't allow to boil; then the taste of rasam will change).
Switch off the gas and squeeze the lemon juice.
Transfer into a suitable container and serve hot!
Transfer into a suitable container and serve hot!
