lemon coriander rasam

lemon rasam recipe

 

lemon coriander rasam recipe with step by step photos – spicy and tangy south indian rasam made with lemon and coriander.

i have been making rasam quite often these days due to the temperature change and monsoons. this recipe of lemon coriander rasam is really good for cold and coughs. its warming, comforting and nourishing if you have a really bad cold. i rarely have cold, but when i do, i always have rasam and the spicy pani of pani puri. makes me feel better. since i making rasam so often, i will be sharing more rasam varieties.

here in this recipe, tamarind is not added. the rasam is made with some cooked tuvar dal/pigeon pea lentils, coarsely ground coriander-spices and lemon juice. tempering is also done in the recipe. what you get is a tangy, spicy, aromatic rasam with the citrusy coriander flavor and the earthy warm flavor from the spices.

you can have rasam plain like a soup or also with some steamed rice. i always pair rasam with steamed rice, accompanied with a dry vegetable dish like a poriyal or stir fry.

 

lemon coriander rasam recipe below:

 


step by step lemon coriander rasam recipe:

1. rinse ¼ cup tuvar dal or pigeon pea lentils with water and then add them in a pressure cooker along with a pinch of turmeric powder. add ¾ to 1 cup water and pressure cook for 8 to 9 whistles or till the dal has softened and cooked really well. about 10 to 12 minutes on a medium to high flame.


dal for lemon rasam recipe

2. when the pressure settles down on its own, check the dal and mash with a spoon or wired whisk. keep the dal aside.



cooked and mashed tuvar dal for rasam


2. in a small grinder or chutney grinder, take ⅓ cup chopped coriander leaves, 2 tsp cumin seeds, ½ tsp black pepper, 1 or 2 green chilies (chopped), ½ inch ginger (roughly chopped) and 4 to 5 garlic cloves (roughly chopped).



spices for lemon rasam recipe


3. without adding water grind to a coarse paste. keep aside.



paste for lemon rasam recipe


4. squeeze the juice from the lemon and keep aside. i used 1 medium sized lemon. you can also use use limes.



lemon juice


4. in a pan or pot, heat 1 tbsp sesame oil or any oil and add ½ tsp mustard seeds. saute till the mustard seeds start crackling.



mustard for lemon rasam recipe


5. then add 12 to 15 curry leaves and 1 to 2 dry red chilies. saute till the red chilies change their color and darken a bit. don’t burn them.



kadi patta for lemon rasam recipe


6. now add the ground coarse paste along with a pinch of asafoetida/hing and ¼ tsp turmeric powder. stir very well.



turmeric for lemon rasam recipe


7. add the cooked dal.



dal for lemon rasam recipe


8. add 1 to 1.5 cups water. stir well.



making lemon rasam recipe


9. season with salt.



salt for lemon rasam recipe


10. on a low to medium flame simmer the rasam for 5 to 6 minutes.



making lemon rasam recipe


11. switch off the flame. wait for 1 minute and then add 2.5 to 3 tbsp lemon juice. you can add more or less as required and as per your taste. instead of lemon you can also add lime juice. stir very well.



making lemon rasam recipe


12. garnish with some coriander leaves serve lemon coriander rasam with steamed rice and a vegetable stir fry or poriyal or vegetable roast.



lemon rasam recipe


 



Related articles

Leave a Reply

Your email address will not be published. Required fields are marked *