Cook a Delicious Tamil Lemon Rasam Recipe
Course: VegetarianDifficulty: EasyServings
4
servingsCalories per serving
250
kcalTotal time
20
minutesIndian Lemon Rasam recipe
Lemon Rasam is a traditional South Indian vegetarian dish. There are various kinds Rasams. It can be eaten mixed with rice, or drunk like a soup. In a formal meal, it follows the sambar course and is in turn followed by curd rice. It has soup consistency. Lemon Rasam contains special spices which are considered beneficial to health
Lemon Rasam is a traditional South Indian vegetarian dish. There are various kinds Rasams. It can be eaten mixed with rice, or drunk like a soup. In a formal meal, it follows the sambar course and is in turn followed by curd rice. It has soup consistency. Lemon Rasam contains special spices which are considered beneficial to health
Ingredients
Toor Daal 1/4 cup cooked
Lime 2
Cilantro (coriander) 1/2 bunch
Asafoetida 1/2 tbsp
Green chilies 2 medium size
Red chilies 2 medium size
Turmeric 1/2 tbsp
cumin powder 1/2 tsp
Tomatoes 2 medium size
Curry leaves a few
Garlic 5 cloves with skin
Salt and pepper
oil, urid dal, mustard seeds
water 2 cups
Directions
- Dice tomatoes and set aside
- Cut red and green chili peppers. Remove the seeds. Set aside
- Cut the limes into slices and squeeze out the juice to a cup.
- Boil toor daal until soft, about 25-30 minutes.
- Using a blender, grind the boiled toor daal to a liquid puree.
- Saute all the spices, curry leaves, ginger, garlic, urid dal in olive oil for about 2 minutes
- Add tomatoes and fry for 2 more minutes
- Add 2 cups of water, lime juice and simmer for about 15 minutes
- At the end, add the toor daal puree. Simmer the soup for about 5 more minutes.
- Remove soup from heat. Ladle into bowls and garnish with coriander leaves. Serve soup with hot white rice. Bon appetit!
