lemon rasam recipe | nimbu rasam recipe | south indian lemon rasam with detailed photo and video recipe. a simple healthy and tasty rasam recipe which is ideally served with hot steamed rice. however it can also be served as soup as a appetizer and even for common cold problems.
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1Watch Video
2Recipe Card
3Ingredients 1x2x3x
4Step By Step Photos
5Notes
lemon rasam recipe | nimbu rasam recipe | south indian lemon rasam with step by step photo and video recipe. perhaps one of the most common and underrated rasam recipes which is prepared in most of the south indian households. this thin and watery rasam can be prepared within minutes, yet it delivers an amazing taste and is typically served with rice and papadum combination.
in kannada we typically refer this recipe as kat saru or nimbu saaru and is served with rice just before sambar. but this rasam recipe is very well popular in other states of southern india and is referred as elumichai rasam or nimmakaya rasam in tamil and telugu respectively. lemon rasam is believed to one of the south indians brahmins delicacy and hence it is even prepared in auspicious or religious events. however i personally prefer this rasam recipe and cook whenever i feel to have something light with no fancy creamy recipes.
furthermore, some important tips and suggestions for a perfect lemon rasam recipe. firstly, nimbu rasam should be always thin and watery. i prefer to add cooked and mashed toor dal in this recipe whichgives this rasam slightly thicker consistency and also good taste. secondly, always add the lemon juice or lime juiceonce the gas or stove is turned off. otherwise the rasam may turn bitter if added while boiling. lastly, avoid reheating of lemonrasam once cooked which may again lead to bitterness in the taste.
finally, do visit my other rasam recipes collection. particularly, mysore rasam, udupi rasam, tomato rasam, kokum rasam, pepper garlic rasam, tomato onion rasam, coconut milk rasam, horse gram rasam, beetroot rasam, and rasam powder recipe. in addition do visit my other recipes collection board like,
- sambar recipes collection
- beverages recipes collection
- dal recipes collection
lemon rasam video recipe:
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recipe card for lemon rasam or kat saaru recipe:
lemon rasam recipe | nimbu rasam recipe | south indian lemon rasam
HEBBARS KITCHEN
easy lemon rasam recipe | nimbu rasam recipe | south indian lemon rasam
5 from 456 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course rasam
Cuisine south indian
Servings 4 Servings
Ingredients
- 1 medium sized tomato, roughly chopped
- 1 inch ginger, finely chopped
- few curry leaves / kadi patta
- 1 green chili, slit lengthwise
- 3 tbsp coriander leaves / daniya patta, finely chopped
- ½ tsp turmeric / haldi
- 4 cup water, add as required
- 1 cup cooked toor dal
- salt to taste
- ½ lemon
for tempering:
- 1 tbsp ghee / clarified butter
- 1 tsp mustard / rai
- ½ tsp cumin / jeera
- 1 dried red chili, broken
- few curry leaves / kadi patta
- pinch of asafoetida / hing
- ½ tsp pepper, crushed
Instructions
firstly, in a large vessel add tomatoes, ginger, chili, coriander and curry leaves.
also add turmeric and water.
boil for 10 minutes or till tomatoes turn soft and mushy.
further, mash the tomatoes well with back of the spatula.
now add pressure cooked toor dal. make sure to pressure cook for 5 whistles or till dal is cooked completely.
additionally, add salt to taste.
mix well and adjust consistency by adding water as required.
boil for 3 minutes. do not over boil after adding dal, as it leads to gastric problem.
meanwhile, prepare the tempering by heating up ghee / clarified butter.
once the ghee is hot, add mustard seeds, cumin, red chili, curry leaves, asafoetida and pepper.
once the tempering splutter, pour the tempering onto prepared rasam.
finally, serve lemon rasam / kat saaru with steamed rice.
Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!
how to make lemon rasam with step by step photo:
- firstly, in a large vessel add tomatoes,ginger, chili, coriander and curry leaves.
- also add turmeric and water.
- boil for 10 minutes or till tomatoes turn soft and mushy.
- further, mash the tomatoes well with back of the spatula.
- now add pressure cooked toor dal. make sure to pressure cook for 5 whistles or till dal is cooked completely.
- additionally, add salt to taste.
- mix well and adjust consistency by adding water as required.
- boil for 3 minutes. do not over boil after adding dal, as it leads to gastricproblem.
- meanwhile, prepare the tempering by heating upghee / clarified butter.
- once the ghee is hot, add mustard seeds,cumin, red chili, curry leaves, asafoetida and pepper.
- once the tempering splutter, pour the tempering onto prepared rasam.
- switch off the stoveand squeeze lemon juice.
- finally, serve lemon rasam / kat saaru with steamed rice.
notes:
- firstly, use well ripped tomatoes for nice tangy rasam.
- also adding tomatoes are optional, however increase the amount of lemon juice.
- additionally, cook the dal well else the rasam will not taste good.
- finally, lemon rasam taste good when they are slightly spicy.
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