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 :) 

Kesari bath, Rava Kesari, How to prepare Kesari bath recipe

Today's recipe Kesari bath is my 100th post. Thank you so much to all friends and family for supporting, encouraging and suggesting me to continue my passion😍🙏🎊. Learned many things in this short time. Planned to post something new and innovative recipe for 100th post, but ended with kesari bath. As it is my dad's favourite sweet which he used to prepare very deliciously for us 😍. Rava kesari is simple and basic sweet item which is regularly prepared in all houses for festivals and parties. And  kesari bath is such a famous dessert in South India, prepared with different combinations like Pineapple kesari bath, is served in hotel as sweet in meals. 

  It is very easy to prepare with less ingredients and in jiffy. We can add Saffron, orange/ yellow food colors or turmeric powder to get color. I d't like adding color, so skipped it today. Though preparation of rava kesari differ from home to home, today I am posting the way which I prepare regularly. You can also do variations accordingly 🤗

      Rava Kesari || Kesari bath

Preparation Time : 10 minutes
Cook Time : 15  minutes
Serves : 5
Category : Desserts/Sweets
Recipe Cuisine: South Indian 
Main ingredients :  semolina / sooji / Rava 
Author : Aruna Saraschandra             
Ingredients 

Medium sooji/semolina - 1 cup
Water - 3 cups
Sugar - 1 to 1. 25 cup
ghee- 1/2 cup
Elachi powder - a big pinch
Cashew nuts -7
Raisins- 7
Saffron - a pinch( I did not added)

Instructions 

1) Heat a pan add 2 tsp of ghee  add cashew nuts, fry it when it starts changing color then add raisins. Fry it on low flames till cashew changes color and raisins becomes fluffy and take it into plate. 

2) Take the above into cup and add semolina, fry it on medium to low flames. 

3) Fry till rava changes color and gets nice aroma(**check tips). 

4) Take the above fried semolina into plate. Then add sugar, I added 2 tsp of sugar elachi powder (** check tips). 

5) Now add 3 cups of water and boil till you get bubbles in water. If you want to add any food color, you can add at this step. (**Check tips)

6) Add fried semolina with one hand and mix it continously with other hand carefully. Otherwise sooji will form lumps. 

7) Mix everything well, close the lid and cook in medium to low flames till rava absorb water. Approximately will take 2 minutes, then add ghee  to the above. 

8) Mix everything well and take fried cashew nuts and raisins to the above. 

Take the above into serving bowl.Yummy, delicious and simple rava kesari is ready to serve. 

Note

* We can skip using raisins. 

Tips

** Do not burn semolina/sooji/ Rava while frying. 

** I grinded elachi+ with little  amount of sugar, you can use elachi powder. 

** Stir continously while adding rava, otherwise rava will form lumps. 

** Instead of water we can also use milk. 

** If you want to add safforn, then soak it in hot water or hot milk then add it while boiling water. 

** If you want to add turmeric powder, then add half a pinch of it otherwise it will gives different flavour. 

** If planning to add food color, then it's better to use natural food colors, plan accordingly. 

** In order to get smooth velvet texture we have to add good amount of ghee. 

** Other variation to prepare rava kesari is prepare sugar syrup then add it into fried semolina. But be careful while adding boiling syrup. 

Also check other sweet recipes by clicking the link below pic

              Poha Badam Ladoo

   

                       Ragi Peanut ladoo            

                 Atukula Payasam 

     

Dates & dry fruits burfi

              Homemade butter

                     Homemade Ghee

                  Sweet Pongal

                  Ellu Bella Mix

                       Pineapple Sheera

Moong dal Kheer

        Sabudana Coconut Ladoo

          Almond Mango Sandesh

Rava Ladoo

  Puffed Rice/Maramarala LAdoo

                        Kaju Katli

Sooji Kakara Pitha

Hope you like this Rava kesari || Kesari bath. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄