Lemon Rasam Recipe

Lemon Rasam Recipe with step by step pictures. Nimbu Rasam like all rasam is a quick healthy and tasty Indian soup that can be prepared within 10 minutes and it is also a great home remedy for the common cold. It goes well with hot steaming rice and any poriyal or thoran. In this blog post learn how to make the best lemon rasam with step by step pictures and video.

Lemon Rasam

Rasam is one recipe which I make at least once or twice a week. This is a delicious yet simple rasam recipe made with lemon, spices, green chillies and garlic. It doesn't need tomatoes or tamarind like other recipe.

About Lemon Rasam

I am sharing with you a perfect rasam that is so quick to make and comes handy whenever you have busy days which i often have. This rasam is my new addition to the rasam which I have here. This lemon rasam is popular like other my tomato rasam and ginger rasam.

This rasam is so simple, there is no tomato or tamarind in this recipe. The lemon juice gives the sourness which is required for this one. The crushed green chilli gives a unique taste and flavour to this.

For a change you can add cooked dal water instead of regular water. You can add a handful of coriander leaves for fresh aroma. And instead of using lemon juice in the beginning you can add a squeeze of lemon juice in the end.

More Rasam Recipes

Pepper Rasam

Pineapple Rasam

Check out Nattu Kozhi Soup, Mutton Rasam & Chicken Rasam

Lemon Rasam Ingredients

Lemon - Use fresh lemon juice for making rasam, You can add lemon juice in the end after the rasam has boiled for more fresh taste.

Garlic & Chillies - add a good amount of crushed garlic and green chillies for aroma. This makes the rasam more aromatic.

Spice Powders - I used a combo of chilli powder, roasted cumin powder and turmeric for flavouring rasam.

Tempering Spices - mustard, cumin seeds, dry red chillies and asafoetida are the main sizes used to temper rasam.

Oil - I like to use coconut oil or ghee for making rasam.

How to Make Lemon Rasam in 3 Easy Steps

Making Rasam Mix - Take a mortar and pestle and crush garlic and green chillies. Now add that in to a bowl. Pour in water to make the rasam.Now add in lemon juice, salt, sugar, chilli powder, turmeric powder, cumin powder and mix well.

Tempering - Heat a sauce pan. Add in oil and temper the ingredients given for tempering and let it crackle for 30 seconds

Boiling Rasam - Pour in the prepared rasam mix and bring it to a simmering stage. Once it reaches a simmer. Switch off the flame. Serve hot with rice.

How to Make Lemon Rasam (Stepwise Pictures)

Crushing Lemon Masala

1)Take green chillies, garlic in a mortar and pestle. If you don't have a mortar and pestle, you can use a blender. And it is okay to use garlic with skins-on. Make sure you wash the garlic once before using.

2)Crush them roughly so it is lightly mashed. If you are using blender, you can pulse few times to crush them.

3)This is how it should look like. Slightly crushed mix.

Making Rasam Mix

3)Take the crushed garlic and green chillies in a bowl. Cover it with water. Instead of water you can use cooked dal water.

4)You can add lemon juice in the end after the rasam has boiled, or you can add a little lemon juice now and add more later.

5)Add in spice powders. I added some chilli powder, turmeric powder, roasted cumin powder in this mix.

6)Add some salt and a little sugar to taste.

7)Mix it really well. At this point you can taste this mixture and adjust salt, sugar and lemon juice if needed.

Make Tempering

8)Heat ghee or coconut oil in a sauce pan or cooking pot. Let it heat.

9)Add in all the tempering ingredients. I added mustard, cumin, dry red chillies and curry leaves.

10)Add in asafoetida. This adds the aroma to the rasam and it is one of the most important ingredient.

11)Fry the ingredients in the oil till it is lightly golden.

Boiling Rasam Mix

12)Pour the rasam mix into the tempered spices. Mix it really well.

13)Don't let it boil over. Just bring it to a simmering stage, it will start to foam up. Thats when you turn off the heat.

You can add in a handful of chopped coriander leaves.

14)Serve lemon rasam with hot rice.

Expert Tips

• Instead of using plain water, you can use cooked dal water for thickness.
• Black pepper can be used instead of chilli powder.
• You can add lemon juice in the end for fresh flavour.
• 1 teaspoon of rasam powder can be used for aroma. 

More Rasam Recipes to Try

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