Lemon Rasam

This rasam is so tasty and soothing.I have used freshly crushed ingredients.Add lemon after switching off the flame at last or else it will give a bitter taste to the rasam.

Also check the other rasam recipes.

Pepper rasam

Garlic rasam

Instant rasam

Paruppu rasam

Mutton rasam

Let’s see how to cook lemon rasam.

Preparation Time : 15 mins

Cooking Time : 20 mins

Serves : 3-4


Tomato – 1 ( big size, sliced)

Turmeric powder – 1/2 tsp

Salt to taste

jaggery – little

Water – 2 cups

Lemon – 1 (big size)

For cooking dal

Toor dal – 1/4 cup

Water – 1 cup

For crushing

pepper corns – 1/2 tbsp

Cumin seeds – 1/2 tbsp

Garlic – 10 pods

Green chillies – 3

Curry leaves – 2 sprigs

For Tempering

Oil/Ghee – 2 tbsp

Mustard seeds – 1/2 tsp

Dried Red chillies – 3( broken into pieces)

Curry leaves – a few

Asafoetida – 2 pinch


1.Wash and soak dal in water for about 15 mins.Then pressure cooker it in 1 cup of water for 3 to 4 whistles.Open the lid once the pressure is released completely.Mash the dal well.

2.Crush the peppercorns and cumin seeds coarsely.Also roughly crush garlic, curry leaves and green chillies together .

3.Pour the cooked dal into a pot, to it add the crushed peppercorns and cumin seeds, crushed garlic curry leaves green chillies, sliced tomatoes, turmeric powder,chopped coriander leaves, salt to taste and 2 cups of water.Mix well and put the pot on the stove on medium flame.

4. Add jaggery,Bring it to a boil.it will take around 10 minutes.Heat oil in a tadka pan, add mustard seeds.let them crackle .Then add dried red chillies, curry leaves and asafoetida.When the rasam is boiled well , add the tempering to it and switch off the flame.Squeeze the lemon into it.

Lemon rasam is ready.Serve hot with Rice.

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