How to make lemon rasam

Basics of Lemon Rasam

Lemon rasam is different from other rasams as it has a clear broth with a light and mild citrus flavor. On the other hand, tamarind rasam has a heavier, tangy base flavor. Lemon rasam can be consumed any time of the day and is typically consumed as an accompaniment with rice. Rasam is prepared by boiling a mixture of lentils and spices to which a tempering mixture is added before serving.

Ingredients

The ingredients used to prepare lemon rasam are fresh toor dal, tomatoes, green chilies, cilantro, turmeric powder, cumin seeds, black peppercorns, lemon, mustard seeds, curry leaves, salt, and ghee. These ingredients help in forming a flavorful base for lemon rasam.

Lentils

Cook the lentils before you use them in the lemon rasam recipe. Wash the toor dal and pressure cook with turmeric and a generous amount of water. The cooked dal should be soft, smooth, and mashable into a paste without any lumps.

Spice Base

Dry roast cumin seeds and black peppercorns and grind to a coarse powder using a mortar and pestle. Crush these spices before adding them to your rasam recipe as freshly roasted and crushed spices have a better aroma and taste than powdered store-bought spices.

Tempering

Tempering is an important step in any rasam recipe. The tadka is prepared by heating mustard seeds, cumin seeds, and dry red chilies in ghee. Once the seeds start to splutter, add curry leaves and sauté for a few seconds until they become crisp.

Tomato Mixture

Chop the tomatoes and sauté with green chilies, turmeric powder, salt, and the freshly ground pepper-cumin powder. Allow the tomatoes to cook until they become soft and mushy. This will form a base for the lemon rasam recipe.

Dal Mixture

Add the cooked and whisked toor dal to the tomato mixture and mix well. Add a few cups of water and bring to a boil. You can also prepare a dal-free lemon rasam if you do not have access to lentils. Allow this mixture to boil for about ten minutes on medium heat.

Lemon Juice

Switch off the flame and add the freshly squeezed lemon juice. Stir the rasam mixture and check for seasoning. You can adjust the salt and spice level of the rasam according to your taste. If you prefer a sourer rasam, add more lemon juice.

Garnish and Serve

You can garnish your rasam with lemon zest and fresh cilantro leaves. Serve hot with steamed rice and enjoy. 

Nutritional Information 

Lemon rasam is highly nutritious and packed with a range of health benefits.

Health Benefits 

The main ingredients used to prepare lemon rasam are toor dal, turmeric, lemon, and cumin. The combination of all these ingredients helps in building your immunity, improving digestion, and increasing the fluid levels in your body. Here are some of the health benefits of having lemon rasam.

Helps in Boosting the Immunity 

Lemon rasam is rich in vitamin C which helps in increasing the immunity of the body. It also has anti-inflammatory properties which aid in reducing oxidative stress and prevents infections and fatigue.

Aids in Improving the Digestion 

The rasam is loaded with ginger and turmeric which are excellent for promoting good digestion and metabolism.

Helps in Increasing the Fluid Levels in the Body

Lemon rasam is a great source of electrolytes and antioxidants. It also has high fluid content, which helps in replenishing the fluid levels of your body.

Side Effects 

Lemon rasam has no known side effects. However, you may want to consult your doctor if you are allergic to lemon or have a sensitive digestive system before consuming the dish.

Recipe Variations 

Lemon rasam can be customized in a number of ways to create different variations of the dish. Some of these variations include: 

1. Sweet and Sour Rasam 

Add a tablespoon of jaggery to the rasam mixture to balance the sour taste of lemon.

2. Garlic Rasam 

You can add crushed garlic to your rasam recipe to enhance its flavor and aroma.

3. Fenugreek Rasam 

Crush a teaspoon of fenugreek seeds and add it to your rasam to make fenugreek rasam.

4. Lemon Rasam Without Dal 

Omit dal from the recipe to make a dal-free lemon rasam.

5. Lemon Rasam Without Tomato 

You can skip adding tomatoes while preparing lemon rasam to make a tomato-free dish.

6. Coconut Lemon Rasam 

Add coconut milk to the rasam to make a coconut lemon rasam.

7. Mint Lemon Rasam 

Add freshly chopped mint leaves to your lemon rasam to make a minty lemon rasam.

8. Basil Lemon Rasam 

Add basil leaves to the lemon rasam to make a basil lemon rasam.

Storage Suggestions 

If you have any leftover lemon rasam, it can be stored in the refrigerator for up to three days. You can also freeze the rasam to extend its shelf life. The dish can be reheated on the stovetop before serving.