Lemon Rasam Recipe

This is an appetizer, mixer for rice and a drink one can sip on to soothe an aching throat. One can make it with or without the addition of a fistful of cooked Pigeon peas /Dal. I prefer mine with the water strained from the Dal.

Ingredients :

  • 1 ladleful pressure cooked split Pigeon peas
  • 4 glasses water
  • 5 flakes of garlic crushed
  • Juice of one lemon
  • 2 green chillies chopped fine
  • 2 sprigs mint leaves
  • 2 sprigs curry leaves
  • Coriander leaves
  • 1/2 tsp pepper powder
  • 1 tsp Jeera/Cumin seeds
  • Salt
  • A pinch of Haldi /Turmeric
  • 2 tbsps Ghee/clarified butter

Method :
Add the cooked and churned dal to the water. Add the chopped chillies, pepper powder, mint leaves, 3 flakes of crushed garlic and salt. Boil well. Heat the Ghee in a pan . Add the remaining two flakes of garlic. Roast to a golden brown. Add the jeera and after it splutters add the curry leaves. Add the haldi. Toss and drop into the boiling Rasam. Switch off. Garnish with coriander leaves and juice of lemon.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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