Lemon Rasam

Lemon Rasam Recipe

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About Lemon Rasam Recipe:

A tangy rasam made with tomato and sour lime with no tamarind. This rasam is easily made with tomatoes, spices and green chillies. It is tempered with ghee, mustard seeds, asafoetida and curry leaves.

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  • 30 mins
  • 16 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Lemon Rasam Recipe

  • As required Ingredients for rasam
  • 2 No.s Tomatoes cut into chunks
  • 3 Green chillies slit
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin Powder
  • 1/2 teaspoon Black pepper powder
  • 1 cup Water
  • As required Coriander leaves chopped A few
  • As required Salt
  • As required Ingredients for Tempering
  • 1 tablespoon Ghee
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin Seeds
  • 1 pinch Asafoetida
  • 1 sprig Curry leaves
Nutrition
  • 3g Fat(10.84%)
  • 4g Protein(15.82%)
  • 11g Carbs(40.46%)
  • 9g Fiber(31.38%)
  • Other(1.50%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Lemon Rasam Recipe

step 1

STEP 01

In a pressure cooker add ¼ cup washed toor dal, ¼ tsp turmeric (haldi) powder and 1 cup water. Pressure cook for 2 whistles, turn the heat to low and simmer for 5 minutes. Turn off the heat and allow the pressure to release naturally.

step 2

STEP 01

In another pressure cooker, add 2 tomatoes cut into chunks, 3 green chillies slit, ¼ tsp turmeric powder, 1 tsp coriander (dhaniya) powder, 1 tsp cumin ( jeera) powder, ½ tsp black pepper powder, 1 cup of water. Pressure cook for 2 whistles. Allow pressure to release naturally.

step 3

STEP 01

Open the dal cooker and mash the dal with a potato masher until smooth.

step 4

STEP 01

Open the rasam cooker and add the mashed toor dal, juice of 1 lemon and stir to mix well. Add water to adjust consistency and make it light.

step 5

STEP 01

Add chopped coriander leaves as desired, salt to taste and stir.

step 6

STEP 01

Bring it to a brisk boil for 4 to5 minutes until froth gathers around the top.

step 7

STEP 01

For the tadka, in a preheated pan add 1 tbsp ghee, 1 tsp mustard seeds, 1 tsp cumin seeds. Allow the seeds to crackle. Then add a pinch of asafoetida and a sprig of curry leaves torn.

step 8

STEP 01

Pour the lemon tomato rasam into a serving bowl and spoon the tadka (tempering) over it.

step 9

STEP 01

Serve hot with steamed rice and poriyal.