lemon rasam recipe, how to make coriander lemon rasam recipe
lemon 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 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. for cough and cold, pepper rasam and pepper cumin rasam are also very good. 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.
coriander lemon rasam recipe below:
lemon rasam recipe
coriander lemon rasam recipe – spicy, tangy rasam made with lemon juice and coriander leaves.
how to make coriander lemon 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.
2. when the pressure settles down on its own, check the dal and mash with a spoon or wired whisk. keep the dal aside.
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).
3. without adding water grind to a coarse paste. keep aside.
4. squeeze the juice from the lemon and keep aside. i used 1 medium sized lemon. you can also use use limes.
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.
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.
6. now add the ground coarse paste along with a pinch of asafoetida/hing and ¼ tsp turmeric powder. stir very well.
7. add the cooked dal.
8. add 1 to 1.5 cups water. stir well.
9. season with salt.
10. on a low to medium flame simmer the rasam for 5 to 6 minutes.
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.