Lemon Rasam Recipe

Lemon Rasam Recipe
Photo Credit: http://aishcooks.com/2012/09/10/lemon-rasam/
Lemon Rasam is a tangy Indian version of an appetiser. Learn how to make/prepare Lemon Rasam by following this easy recipe.
Lemon Rasam Recipe
Preparation Time 10 Minutes
Cooking Time 15 Minutes
Difficulty Easy
Recipe Type Veg.
Serves 6
Calories Per Serving 104
  • 5 tbsp Lemon Juice, freshly squeezed
  • 2 Tomatoes, finely chopped
  • 1 tbsp Grated Ginger
  • 4 Thai Chilles, finely chopped
  • A bunch Coriander Leaves, finely chopped
  • 1/2 cup Split Mung Beans (without skin, cooked & mashed)
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Asafoetiada
  • Salt to taste
  • 1/4 tsp Sugar, for balance of taste
  • 1/2 tsp Black or White Pepper Powder
  • 3 cups Warm Water or Warm Veggie Broth

    For Tempering
  • 1/2 tsp Mustard Seeds
  • 5 leaves Curry Leaves
  • 1/2 tsp Cumin Seeds
  • 1 tbsp Olive Oil
How to make Lemon Rasam:
  • Add 2 1/2 cups of water or Veggie broth to the cooked and mashed mung beans.
  • Add all the ingredients (except lemon juice & tempering) in the cooked & mashed mung beans mixture and let it boil for at least 10 min..
  • Heat the oil in a small pan.
  • Add mustard seeds and when they splutter, add Cumin seeds & Curry leaves.
  • Add the above seasoning to the rasam.
  • Take it out of the stove, allow the rasam to cool for about 10 min.
  • Finally, add lemon juice, mix well and check for taste