Lemon Rasam recipe is a simple rasam recipe. Amma makes this once a week. I never used to eat during my childhood days. Slowly nowadays I started liking this. Both my kids don’t prefer this much initially but nowadays slowly started having lemon rasam.Check out my Ginger lemon rasam, Onion rasam, Chettinad cauliflower rasam.
In a vessel, add 1 and ½ cups of water. Grind the tomatoes and add the puree.
Slit the green chili, and add this to the vessel along with salt, and asafoetida.
Bring it to a boil for 3-5 minutes, till the raw smell disappears.
Pour in the toor dal+ ¾ cup of water.
Add the curry leaves and coriander leaves. When it starts frothing switch off the flame. Do not boil. Switch off the flame.
Add ghee/oil to a small pan and temper with mustard seeds. Add this to the rasam.
Now add the lemon juice and close the rasam with a lid. Serve hot with any curry. We had Simple Potato Curry.
- Do not reheat the rasam after adding the lemon juice. 2. It will make the lemon rasam bitter. 3. Lemon rasam can be served as soup.
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