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nimbu rasam recipe
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lemon rasam recipe | nimbu rasam recipe | south indian lemon rasam

easy lemon rasam recipe | nimbu rasam recipe | south indian lemon rasam
Course rasam
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

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.