Lemon Rasam || నిమ్మకయ చారు || South Indian lentil based lemon soup

Lemon Rasam with step by step pics, tips and video. Lemon Rasam is also know as నిమ్మకాయ చారు / nimmakaya charu  in Telugu, elumichikai rasam in Tamil. It is South Indian lentil based soup which is lite on tummy and very soothing too. We have this lemon rasam with hot steamed rice with some veggie fry and papads. It is very easy to prepare this rasam, we can prepare this rasam in different ways.

Check out youtube video 

https://youtu.be/FWHDb8GcB7A

 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..

 

** Homemade Rasam Powder

** Pepper Rasam || Miriyala charu || Miriyala chaaru

** Drumstick Rasam || Munnakada chaaru

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.

3) Now add salt and turmeric powder and let tomato cook well.

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..

rasam powder

  Miriyala Charu / pepper rasam

                                                        Drumstick Rasam

                                      

Sundakkai Vatha Kuzhambu || Usthikaya pulusu

                                 
                             Mamidikaya pappu

Menthi akku 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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You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra :)