Monday, 12 November 2012

Lemon Rasam

A simple recipe for rasam

Toor dal – 50 grams
Tomatoes – 50 grams
Rasam powder – 10 grams
Lemon – 1
Green chillies – 2 (slitted)

Turmeric powder and salt  - to taste

To temper
Ghee – 5 grams
Mustard – 2 grams
Cumin seeds – 2 grams
Curry leaves – few
Coriander leaves – few

  • Pressure cook the toor dal until it is soft and mushy.
  • Chop the tomatoes and microwave for about 2 minutes.
  • Mash the toor dal and cooked tomatoes nicely.
  • In a kadai, add the mashed toor dal, rasam powder, salt, turmeric powder, green chillies.
  • Add sufficient water and allow it to boil. Switch off the flame.
  • In another kadi, add ghee.
  • Once the ghee is hot, add mustard.
  • After mustard splutters, add cumin seeds and curry leaves. Transfer this to the rasam.
  • After about 5 minutes add lemon juice.
  • Garnish with coriander leaves and serve.


  1. Rasam and rice with some applam is a very comforting meal...nice recipe

    1. Very true... That too on a cold winter day!!!