Lemon Rasam – Sadya Recipes

lemon rasam

L for lemon. So instead of making a pickle from scratch, I resorted to the now regular  rasam recipe.

For a sadya, rasam is served after the sambar course. Its usually not a flavored rasam, but when preparing at home we can choose what we want.

And I want lemon rasam :-)


The flavor of  ginger and green chillies in this recipe is just heavenly. The rasam tastes good by itself as well.


Scroll down for the recipe.


Recipe Source: Edible Garden


  • Toor dal, cooked                 :      1/2 cup
  • Green chillies                        :       2-3, slit open
  • Ginger                                      :       1 ” piece
  • Tomato                                   :        1
  • Tamarind paste                   :         1/2 tsp
  • Sambar powder                   :          1 tsp
  • Pepper powder                    :          1 tsp
  • Coriander leaves                :           2 tbsp
  • Half a lemon

For seasoning:

  • Ghee/oil                                :          1 tsp
  • Mustard seeds                     :           1 tsp
  • Curry leaves                      : a few


  1. Wash, clean and pressure cook the toor dal and keep aside.
  2. Clean the chillies and slit them open. Wash, clean and peel the ginger piece. Cut the tomatoes into small cubes.
  3. In a kadai or in a MW proof dish, add the chillies, ginger, tomatoes, sambar powder, pepper powder, salt, tamarind paste and one cup water. I use MW for this and cook this for 5-6 minutes on HIGH.
  4. If you are doing this in stove top, bring it to a boil and cook till the tomatoes are done. Mash the tomatoes gently with the back of a ladle.
  5. Add two more cups of water and the cooked dal. The dal must be well cooked, and it can be mashed with the back of the ladle. Bring it to a boil and let it boil for 4-5 minutes. Do a taste test and adjust seasonings.
  6. Add more water if required. Add the chopped coriander leaves and boil for another minute or two. Take off the heat. Squeeze the lemon juice into this.
  7. In a small pan, add the ghee/oil. Add the mustard seeds and once they crackle, add the curry leaves. Wait for the curry leaves to change color. Top this into the prepared rasam.
  8. This is excellent when drank by itself also.


Previous Posts:

  1. A – Avial, Ada Pradhaman, Achinga Payar – Chena Mezhukkupiratti
  2. B – Beetroot Kichadi, Beet root thoran, Beans Thoran
  3. C  – Carrot Thoran, Cabbage Thoran
  4. D – Daal – Parippu Curry
  5. E – Erisseri – Chena & Mathan Vanpayaru
  6. F – Fruit Pachadi
  7. G – God’s Own Country – Kerala
  8. H – How to Serve a Sadya
  9. I – Inji Puli
  10. J – Jackfruit Payasam – Chakka Payasam
  11. K – Kalan & Koottu Curry
  12. L – Lemon Rasam

Linking this to Valli’s Side Dish Mela

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

Linking this to Valli’s Side Dish Mela.


25 thoughts on “Lemon Rasam – Sadya Recipes

  1. I simply love Rasam. I have it through out the day when I am down with a cold and feel feverish. Next time I will make this recipe.


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