Lemon Rasam

23 May

Nimmakaya charu


Lemon 1 small
Green chillies 1
Ginger 1/2 inch piece
Mustard seeds 1/2 tsp
Urad dal 1 tsp
Cumin seeds 1/2 tsp
Turmeric powder a small pinch
Salt to taste
Oil 1 tsp

Method of preparation:

Peel and chop ginger finely.
Remove ends and finely chop green chilli.

Heat oil in a deep vessel.
Add mustard seeds, urad dal and cumin seeds.
Then add finely chopped green chillies and ginger.

Pour 4-6 cups of cold water and bring to boil.
Simmer for 5 minutes, then add salt and turmeric powder.
Cool it to room temperature.
When done squeeze lemon and serve.

Notes: Add asafoetida/ inguva if you wish.


7 Responses to “Lemon Rasam”

  1. Asha May 23, 2007 at 11:08 am #

    Sia has Nimbu Rasam too today!:))
    Looks delicious like thin soup and must be very refreshing to have that as soup.I will try it too.Thanks Anu.

  2. Reena May 23, 2007 at 11:41 pm #

    that rasam looks soothing ๐Ÿ™‚ . i saw lemon rasam at another blog today.

  3. Sharmi May 24, 2007 at 6:24 am #

    seeing a lot of lemon rasams lately. I too made them for RCI. lovely picture.

  4. anusharaji May 25, 2007 at 12:47 pm #

    @asha ya i saw that beautiful rasam….so posted mine ๐Ÿ™‚
    @reena it is soothing and healthy
    @sharmi thx

  5. sangeeth September 13, 2008 at 4:43 am #

    thank you very much for different receipes

    i will try to prepare and satisfied my husband

  6. vyjayanthy February 27, 2010 at 2:09 am #

    The receipe is good but one thing i did not get is why use cold water, ordinary room temperature water will do or is there any specific reason. Please clarify.

  7. radha March 24, 2011 at 8:13 am #

    Instead of water add diluted cooked tuvar dal and also little rasam powder

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