lemon rasam recipe | nimbu rasam recipe | south indian lemon rasam
easy lemon rasam recipe | nimbu rasam recipe | south indian lemon rasam
Servings 4 Servings
Ingredients
- 1 medium sized tomato roughly chopped
- 1 inch ginger finely chopped
- few curry leaves / kadi patta
- 1 green chili slit lengthwise
- 3 tbsp coriander leaves / daniya patta finely chopped
- ½ tsp turmeric / haldi
- 4 cup water add as required
- 1 cup cooked toor dal
- salt to taste
- ½ lemon
for tempering:
- 1 tbsp ghee / clarified butter
- 1 tsp mustard / rai
- ½ tsp cumin / jeera
- 1 dried red chili broken
- few curry leaves / kadi patta
- pinch of asafoetida / hing
- ½ tsp pepper crushed
Instructions
- firstly, in a large vessel add tomatoes, ginger, chili, coriander and curry leaves.
- also add turmeric and water.
- boil for 10 minutes or till tomatoes turn soft and mushy.
- further, mash the tomatoes well with back of the spatula.
- now add pressure cooked toor dal. make sure to pressure cook for 5 whistles or till dal is cooked completely.
- additionally, add salt to taste.
- mix well and adjust consistency by adding water as required.
- boil for 3 minutes. do not over boil after adding dal, as it leads to gastric problem.
- meanwhile, prepare the tempering by heating up ghee / clarified butter.
- once the ghee is hot, add mustard seeds, cumin, red chili, curry leaves, asafoetida and pepper.
- once the tempering splutter, pour the tempering onto prepared rasam.
- finally, serve lemon rasam / kat saaru with steamed rice.