Lemon Thyme Rasam Recipe
Lemon Thyme Rasam Recipe is a traditional rasam recipe with added flavours of lemon and thyme as the name suggests. Herbaceous thyme paired with citrusy notes of the lemon, all brought together in this traditional rasm is a must try in your kitchen.
Lemon Thyme Rasam Recipe is a wonderful twist to one of the most regular side dish of South India - rasam. Rasam is a part of a traditional South Indian household, served with rice, poriyal and appalam. Thyme is a beneficial herb added into this rasam recipe with its positive benefits of smell, flavour and digestive properties.
Did you know: Thyme is helpful in combating sore throat and eases cough and bronchitis. It is a lesser known fact that thyme boosts mood due to a natural chemical called carvacrol in it. Carvacrol boosts production of dopamine and serotonin.
Serve Lemon Thyme Rasam Recipe with steamed rice and beetroot poriyal for a satisfying meal.
If you love this rasam recipe, here are more variations in rasam to also try
You may want to reduce the quantity of thyme added to the Thyme rasam – I have suggested 1 tablespoon for 3 cups of water, however you could first try with half a tablespoon and then add more depending on how strong you want the thyme flavours to be.
If using dry thyme, then take just half of quantity suggested for fresh leaves.
- 1 cup Tamarind Water
- 1/4 cup Arhar dal (Split Toor Dal)
- 2 teaspoons Rasam Powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 Tomato , diced
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Black pepper powder
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon Fresh Thyme leaves
- 5 Curry leaves , chopped finely
- Salt , to taste
- Water , as needed
- 1 tablespoon Lemon juice For Tempering
- 2 teaspoons Ghee
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 Curry leaves
How to make Lemon Thyme Rasam Recipe
To prepare Lemon Thyme Rasam Recipe, keep the tamarind water ready.
Into a sauce pan, add the tamarind water, tomatoes, rasam powder, cumin powder, pepper powder, hing, a few curry leaves and salt into a pan. Add the thyme leaves, stir.
Bring to a boil on medium-high heat and then simmer till the tomatoes are cooked.
Clean and wash dal and pressure cook dal with enough water with 1 cup of water and turmeric powder for 3-4 whistles. Turn off the flame.
Once the pressure from the cooker is released naturally. , whisk the dal and keep it aside.
Add the dal to the tamarind tomato base and bring the thyme rasam to a boil and then reduce the stove to low flame. Let the rasam simmer for 5 minutes or more, so that the raw taste of the chilli in the rasam powder incorporates well into the rasam.
Adjust salt and simmer for 3 more minutes and turn off the heat.
While the rasam is cooking, in a tadka pan, heat a teaspoon of ghee and splutter mustard and cumin seeds. Add curry leaves, let it crackle and take it off heat. Pour the tadka to the Lemon Thyme rasam.
Squeeze lemon to the Lemon Thyme Rasam recipe just before serving and pair it up with rice and beetroot poriyal recipe for lunch.