Lemon Rasam / South Indian Soup with Lemon
Lemon Rasam :
Rasam is a favorite dish of South Indian cuisine..!!
It is similar to light, clear soup & is usually mixed with white rice and enjoyed as a main course or as an appetizer.
We people in South India like to have it with white rice and people in North India like to drink it warm as an appetizing soup in a glass or bowl. It helps in digestion.
Lemon rasam is one of the most liked rasam variety in our home during this hot sunny days.
The recipe is bit different from our conventional rasam. In this recipe the rasam is prepared without tamarind or rasam pwd and it tastes tangy, spiced broth highlighting the citrusy lemon flavor.
Enjoy making the delicious lemon rasam with this simple recipe..:)
- Lemon - 2
- Garlic - 2 to 3 pods
- Red chilly - 1
- Tomato - 1
- Cumin seeds - 1 tsp
- Crushed peppercorns - 1 tsp
- Oil - 1 tsp
- Mustard seeds - ¼ tsp
- Methi seeds - ¼ tsp
- Asafetida pwd - a pinch
- Turmeric pwd - a pinch
- Curry & coriander leaves
- Salt to taste
- In a blender, add garlic,red chilly, tomato, cumin seeds and pepper corn.
- Grind it to coarse paste.
- Squeeze freshly sliced lemon and take concentrated lemon juice.
- Heat oil in a kadai.
- Temper with mustard seeds, methi seeds, slit red chilly, asafetida pwd, turmeric pwd, curry leaves.
- Wait to splutter.
- Add the ground paste from the mixer.
- Allow it to cook with stirring for a minute.
- Add required water and mix well.
- Add salt and freshly chopped coriander leaves.
- Do not stir after this.
- Turn off the flame once the bubbles starts appearing on the surface.
- Cover it with a lid and allow the rasam to cool for about 10 mins.
Finally add lemon juice, mix well and check for taste.
- Enjoy hot & spicy lemon rasam / soup along with steamed rice.
Please make sure that you take the rasam out of the stove & cool it down a bit, before you add lemon juice, if NOT, the rasam will turn bitter.