Lemon Rasam

    20 mins

    This is the tangy version of the south indian traditional rasam. Easy to make and refreshing to have!

    1 person made this

    Serves: 2 

    • 2 medium size tomato
    • 1/2 tsp asafoetida/hing
    • 2 tsp rasam powder
    • salt to taste
    • water
    • 50gm corriander
    • 2 (can vary with its tanginess) lemon
    • 1 tsp mustard
    • 1 tsp jeera
    • 1 green chilly
    • 1 tsp ginger
    • ghee for seasoning

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. take a large heating vessal and boil the tomatoes
    2. add the rasam powder, green chilly, salt, hing and corriander and continue to boil for 2 min
    3. add the ginger (grated) and let it boil till it froths .
    4. switch the flame off
    5. take a frying pan and temper the mustard seeds followed by jeera
    6. add it to the rasam
    7. now squeeze the lemon juice to the mixture ad mix it well
    8. add some fresh coriander for garnishing and have hot!


    do not heat the rasam after adding lemon .

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