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Kerala · Lunch

Lemon Rasam

Traditional 50. Lemon Rasam recipe

🧺 Ingredients

• 4-5 tomatoes, chopped
• 1 tbsp tamarind paste
• 2 tbsp lemon juice
• 1 tsp black pepper, crushed
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp chana dal
• 8 curry leaves
• 2-3 green chilies, slit
• Salt to taste
• 4 cups water

👩‍🍳 How to make Lemon Rasam

1. Strain (1 min, no heat): Strain through fine sieve, discard solids. Return liquid to pot. Visual: clear, slightly thick tomato liquid.
2. Add spices (1 min, medium heat): Add tamarind paste, black pepper, cumin powder, turmeric, salt. Stir well. Visual: evenly distributed spices.
3. Heat (5 mins, medium heat): Bring to simmer, cook 5 minutes to blend flavors. Visual: steam rising, aromatic.
4. Temper oil (1 min, high heat): Heat coconut oil, crackle mustard seeds, add chana dal. Fry 30 seconds until golden. Add curry leaves, green chilies, fry briefly. Visual: seeds pop, dal browns.
5. Combine (1 min, medium heat): Pour tempering into rasam, add lemon juice, mix well.
6. Serve (1 min, no heat): Serve hot immediately.

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