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
- Ghee/oil : 1 tsp
- Mustard seeds : 1 tsp
- Curry leaves : a few
- Wash, clean and pressure cook the toor dal and keep aside.
- Clean the chillies and slit them open. Wash, clean and peel the ginger piece. Cut the tomatoes into small cubes.
- 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.
- 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.
- 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.
- 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.
- 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.
- This is excellent when drank by itself also.
- A – Avial, Ada Pradhaman, Achinga Payar – Chena Mezhukkupiratti
- B – Beetroot Kichadi, Beet root thoran, Beans Thoran
- C – Carrot Thoran, Cabbage Thoran
- D – Daal – Parippu Curry
- E – Erisseri – Chena & Mathan Vanpayaru
- F – Fruit Pachadi
- G – God’s Own Country – Kerala
- H – How to Serve a Sadya
- I – Inji Puli
- J – Jackfruit Payasam – Chakka Payasam
- K – Kalan & Koottu Curry
- 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”
Simple comfort food but so beautifully presented. You must give lessons for picture like this are , to a person like me impossible. I love the rasam but your pics are what are captivating me.
look so flavorful and tasty
My son loves lemon and this is his favorite rasam!
Lovely clicks Rajini and I love lemon Rasam
Tempting rasam with delicious curry..
delicious and very flavorful rasam!!! Even I did L for Lemon Rasam..
Sounds so delicious. Love to have it with rice…
Love your version of rasam as well.
Lovely pictures Rajani, lemon rasam has been forever in my list to do…
Lovely rasam and nice pics Rajani…
Such a simple and comforting rasam.
Stunning clicks..and rasam being my favorite….yes even after a wonderful dinner it is tempting me..very bad Rajani…..this is rather unfair.
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.
I’ve tried a few different rasam’s but not lemon yet. looks delicious
yummy slurpy Rasam… I have a similar version at home, and I too use either Masoor or Moong dal for this Rasam…
Sounds so delicious and yummy lemon rasam!
i loved the way you have clicked the pictures here and this recipe also seems bit different from the one i heard about, i am loving your series
very rarely we use moong dal for rasam ! This idea is good let me try!
Its toor dal only Aparna..You can use moong dal, though…this rasam tastes good as it has the flavor of ginger and green chillies in it.. :-)
Mom makes this rasam I love it very much couldn’t help noticing the arvi fry behind do u have recipe for that I like the look of it.
love this tangy rasam looks so yummy !! love to drink them warm as is :)
Apart from the seasoning i do lemon rasam the same way too, Such a comforting food.