Cook's Hideout: Lemon Rasam

July 24, 2016

Lemon Rasam

Blogging Marathon#66: Week 4/ Day 1
Theme: Bookmarked Recipes 
Dish: Lemon Rasam from Nalini
We are starting our final week of blogging marathon today and my theme for the week is 'Bookmarked recipes'. For the first day I made this simple yet very tasty Lemon rasam from Nalini's blog.
Tangy Indian style Lemon soup
Nalini made it for the April mega marathon and I bookmarked and made it right away. It took this long to post the recipe here. Rasam in our households is made with tomato and tamarind. Toor dal or any kind of dal is not usually added. Our version is rather watery and is usually eaten along with a thicker dal.

Tangy Indian style Lemon soup
But this Tamil Nadu version of rasam uses a little bit of dal for thickening, a freshly ground spice powder for some kick along with sambar powder. Lemon juice is added to make the dish tangy instead of tamarind. It is a very comforting and yummy dish that is perfect to serve with any South Indian meal.
Tangy Indian style Lemon soup
Recipe from Nalini's Kitchen:

Lemon Rasam
  • 2tbsp Toor dal
  • 2 Medium Tomatoes, finely chopped or ground to a paste
  • 1/2tsp Sambar powder (adjust as per taste)
  • 1/4tsp Turmeric
  • To taste Salt
  • 8~10 Curry leaves
  • 2tbsp Cilantro, finely chopped
  • For the Spice powder:
  • 11/2tsp Cumin seeds
  • 1/2tsp Peppercorn
  • 1~2 Green Chilies
  • For Tempering:
  • 1tsp Mustard seeds
  • 1/8tsp Fenugreek seeds/ Menthulu
  • 1/4tsp Asafoetida/ Hing
  • 1 Dry Red chili
  1. Cook dal until mushy. Add 1/2cup water, mash well and keep aside.
  2. Grind the ingredients for the spice powder.
  3. In a bowl, add the chopped/ ground tomatoes, freshly ground spice powder, sambar powder, turmeric powder and salt. Stir in the cooked toor dal and cilantro.
  4. In a small saucepan, heat 2tsp oil, add the mustard and fenugreek seeds and once the seeds start to splutter, add asafoetida, dry red chili and curry leaves.
  5. Add the tomato-toor dal mixture and bring to a boil.
  6. Turn off the heat and add the lemon juice. Sprinkle some cilantro and cover the pot and let sit for a few minutes before serving. Serve hot with steamed rice and curry.
Tangy Indian style Lemon soup

Lets check out what my fellow marathoners have cooked today for BM# 66.


  1. yummy rasam. Can drink that entire pot. Between love that serveware. very nice.

  2. Drooling over the rasam Pavani..looks so tempting, being a great fan of rasam I should try it right away.

  3. The pictures are fabulous Pavani...I always end up making one type of rasam and must include this more..very nicely prepared!

  4. Wanna taste it right know...seems quite relishing

  5. I am in love with the clicks in this post!! So beautiful. The recipe of course is great too!

  6. For me, when it comes to cooking a simple recipe trumps all others!. I love rasam and no wonder I bookmarked it to try sometime soon!

    Great recipe Nalini and beautiful photographs Pavani.


  7. My all time favourite rasam, comforting food definitely.

  8. Rasam is so inviting. Even we don't add any dal to rasam.

  9. Thanks for the mention Pavani,rasam looks so delicious and yummy..Nice clicks and like your rasam pot and ladle..


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