1

To prepare Lemon Thyme Rasam Recipe, keep the tamarind water ready. 

2

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.

3

Bring to a boil on medium-high heat and then simmer till the tomatoes are cooked. 

4

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. 

5

Once the pressure from the cooker is released naturally. , whisk the dal and keep it aside.

6

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.

7

Adjust salt and simmer for 3 more minutes and turn off the heat.

8

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.

9

Squeeze lemon to the Lemon Thyme Rasam recipe just before serving and pair it up with rice and beetroot poriyal recipe for lunch.

Note:

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.