Archana's Kitchen

Lemon Rasam Recipe - Nimbe Saaru Recipe

August 8, 2019

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Lemon Rasam Recipe - Nimbe Saaru Recipe - Recipe image with step-by-step cooking instructions
Time:Prep: 10 M|Cook: 20 M|Total: 30 M
Makes:2 Servings

The Lemon Rasam Recipe, is a delicious spicy and tangy rasam that is made very simple using dal and tomatoes and flavored with ginger, green chillies and lemon.

Lemon Rasam is also considered as a good digestive to be included in any South Indian meal. Infact, every South Indian household has their own special recipe for making the Lemon Rasam.

Serve the Lemon Rasam Recipe along with steamed rice and a poriyal like Beans Poriyal, Potato Roast and Beetroot Curry to make a sumptuous weeknight dinner or lunch.

If you liked the Lemon Rasam Recipe, you can our other Rasam Recipes that we love.

  1. Chettinad Poondu Rasam (Garlic Rasam From Chettinad) Recipe
  2. Veppam Poo Rasam Recipe (Neem flower Rasam)
  3. Paruppu Urundai Rasam ( Lentil Dumplings Rasam) Recipe
  4. Milagu Rasam (Village Style Pepper Rasam) Recipe

Watch video recipe of Lemon Rasam Recipe - Nimbe Saaru Recipe


Ingredients

Ingredients for Seasoning

    1/4 cup Arhar dal (Split Toor Dal), boiled
    2 Tomatoes, roughly chopped
    1 Green Chilli, slit
    1 inch Ginger, roughly chopped
    1 teaspoon Turmeric powder (Haldi)
    1/2 teaspoon Turmeric powder (Haldi), roughly pounded
    1 teaspoon Coriander Powder (Dhania), roughly pounded
    1 teaspoon Cumin powder (Jeera)
    1/2 teaspoon Black pepper powder
    Coriander (Dhania) Leaves, few sprigs, roughly chopped
    Salt, to taste
    1 Lemon, juice extracted
    1 tablespoon Ghee, or sesame oil
    1/2 teaspoon Mustard seeds (Rai/ Kadugu)
    1 teaspoon Cumin seeds (Jeera)
    1 sprig Curry leaves
    1/4 teaspoon Asafoetida (hing)

Instructions for Lemon Rasam Recipe - Nimbe Saaru Recipe

    1

    To begin making Lemon Recipe - Nimbe Saaru, first pressure cook toor dal along with turmeric and 2 cups of water for 3 whistles or until cooked. Allow the pressure to release naturally.

    2

    Once the dal is cooked, whisk it well until dal is smooth and keep aside.

    3

    Into a pressure cooker, add the chopped tomatoes, slit green chilli, ginger, coriander powder, cumin powder, turmeric powder, black pepper powder, salt, 2 cups of water and pressure cook for 1 whistle and turn off the heat. Allow the pressure to release naturally.

    4

    Add the cooked dal, to the cooked tomato rasam, squeeze the lemon juice and stir in the coriander leaves. Check the salt and spices and adjust to taste.

    5

    In a tadka pan over medium heat, add 1 tablespoon ghee . Once the oil is heated up, add the mustard seeds, cumin seeds and allow it to crackle. Add the asafoetida powder and curry leaves, stir it in and turn off the heat.

    6

    Pour this tempering over the cooked Lemon Rasam and bring the rasam to a brisk boil. Boil for 2 to 3 minutes until you see the rasam frothing on the top.

    7

    Adjust the consistency of the Lemon Rasam, by adding extra water if required. Check the salt and spices and lemon taste and adjust accordingly.

    8

    Once done, turn off the heat, transfer the Lemon Rasam to a serving bowl and serve hot.

    9

    Serve the Lemon Rasam along with hot steamed rice and a poriyal like Carrot and Beans Poriyal, Potato Roast and Beetroot Curry/Poriyal to make a sumptuous weeknight dinner or lunch.



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