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Today i am sharing the one which we regularly prepare at home. I learned this recipe from my pedamma Kasturi, i did same changes, she pressure cook dal , tomatoes and chili, i do it separately. Lemon Rasam is thin and watery, we can have it as soup too. We can add onions and ginger in this rasam, i do not add any rasam powder in this lemon rasam, if you want you can add it. This lemon rasam is not spicy, as we are using lemon, no need to add tamarind. This rasam is perfect for bachelors, working people as you can prepare it in jiffy. Also check some rasam recipes..
Ingredients
Mamidikaya pappu
Hope you like this aromatic, healthy,hot and piping lemon rasam / nimmakaya charu. Give it a try and drop your comments in inbox.
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ArunaSaraschandra :)
Taking this Corn chaat to #FoodieMondayBloghop fb group #248 #LemonLove theme. Here every week one member from group in alphabetical order will suggest 2 theme, others will vote. High voted theme will be selected, everyone prepare recipes according to theme. This week theme is hosted by Waagmi, she is very talented chef and photographer. I love her photography skill they are very mesmerizing and make everyone craving for that food. Bookmarked some of her Katori chaat, Shahi Paneer recipes, check out her space surely you will love it.
Lemon Rasam || Nimmakaya charu
Preparation time - 5 minutes
cook Time : 15 minutes
Serves :1 bowl
Category : Rasam
Recipe Cuisine: South Indian
Main ingredients : Lemon
Author : Aruna SarasChandra
Ingredients
Cooked toor dal - 3/4 cup
Lemon - 11/2 small or 4 tsp
oil - 1/2 tsp
Tomatoes -2
green chillies - 4
curry leaves - 1 sprig
coriander leaves - 2 tsp chopped
salt as per taste
turmeric powder - 1/4 tsp
For tempering
oil / ghee- 1 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1 tsp
red chili - 1
curry leaves - 1 sprig
hing - 1 pinch
Instructions
1) Wash and soak toor dal / kandi pappu for 30 minutes. Then pressure it for 5 whistles by adding turmeric powder and 1/2 tsp oil. Chop tomatoes, green chillies and keep it aside.
2) Take a kadai / pan add 1 tsp of oil add tomatoes, green chili fry once, add some curry leaves and coriander leaves.
4) Now add 1 big glass of water to the above and boil for some time tomatoes boil well.
5) Add cooked and mashed toor dal to the above boiled tomato mixture and add 1 glass of water. Add salt if need, boil it for 3 to 5 minutes or till you get good foam on rasam. Here you can also add Rasam Powder ,i did not added.
6) Our basic rasam is ready, keep it aside. It's time to add tempering. Take small tempering bowl add 1 tsp of oil/ ghee. let it heat for a second then add mustard seeds, when it starts crackling add cumin seeds, red chili, curry leaves and hing. Mix everything well and add tempering immediately in rasam.
7) Squeeze lemon juice in the above tempered rasam and mix everything well. Add remaining coriander leaves to it.(**Check tips)
That's it very tasty, aromatic and lemony taste rasam is ready to serve. I prepared banana stem curry / arati doota kura(some edited version of it
), fried some urad dal fritters / urad dal badi / మినప వాడియాలు, cooked toor dal / mudda pappu, curd and banana. Do we need anything more than this 😍😋.
Tips
** You can use both toor dal and moong dal .
** You can add rasam powder, ginger in it.
** This lemon rasam will be thin and watery, then only it taste good.
** You can use ghee for tempering.
** Main tips is do not add lemon while boiling rasam and do not preheat it , as rasam will become bitter.
** Do not add lemon juice all at once.
Hope this tips are helpful to you and you liked my lemon rasam recipe. Also check other related recipes just by clicking the link below pic..
Mamidikaya pappu
Hope you like this aromatic, healthy,hot and piping lemon rasam / nimmakaya charu. Give it a try and drop your comments in inbox.
Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.
You can also search recipe in BetterButter
in Indiblogger
in MyTaste
Thanks for visiting my blog,
ArunaSaraschandra :)
Lemon rasam sounds absolutely aromatic amd flavorful Aruna ! I just love the final ghee temperring of the rasam.
ReplyDeleteThis is one of my favourite types of rasam. The Lemon Rasam looks super delicious and refreshing! I make it almost the same way. Great way to add Vitamin C to one's diet. :)
ReplyDeleteDelicious! My mother used to make lemon rasam I just couldn't remember the recipe. Thanks to you I will try it. My rasam consuming daughter is here so no matter how much I make I will run out of it.
ReplyDeleteLemon flavored rasam sounds superbly delicious and flavorful Aruna. I can imagine the flavour and taste. Perfect for this hot weather. I would love to have it bowlful as soup.
ReplyDeleteAruna, lemon rasam sounds really delicious. I've not tried it but your recipe is tempting me to make it. I usually love to have rasam as a soup.
ReplyDeleteI love this refreshing tangy rasam.A hot favourite at my place .One is the best rasam varieties.
ReplyDeleteI wanted to try rasam recipes. i never made rasam. would love to try this lemon rasam :)
ReplyDeletetangy lemon rasam looks so inviting and we all love this rasam with some hot rice and potato fry. Would love to sip the rasam.
ReplyDeleteA perfect recipe for coming rainy days.. loving this lemon citrusy lemon flavour rasam!!
ReplyDeleteLemon Rasam looks very tempting and yum a perfect recipe for this rainy season
ReplyDeletefor coming rainy evening this is a perfect one. I love the tangy flavor from lemon, so this is quite common at my place. I can have simply as it is as a soup
ReplyDeleteThis method sounds very delicious Aruna. Would definitely try as there are huge rasam fans at home. In our house, we dont add toamtoes to lemon rasam, although I give a tempering with green chillies and jeera in ghee.
ReplyDelete