Lemon Rasam is a soup prepared in almost every South Indian household. It can be served with hot rice and it tastes delicious when served as a soup during winter.

Cooking Time : 15 min

Yields : 500 ml

Ingredients:

For Rasam Powder:

1. Cumin seeds (jeeragam) – 1 tsp
2. Pepper (milagu) – 1 tsp
3. Coriander seeds (malli vidhai) – 1 tbsp
4. Red chillies (milagai vatral) – 4 Nos
5. Garlic (poondu) – 3 pods

For Rasam:

1. Lemon (elumichai) – 1 No.
2. Tomato (thakkali) – 1/2
3. Ghee (Nei) – 1 tsp
4. Salt (uppu) – 1/2 tsp
5. Jaggery (vellam) – 1/2 tsp
6. Lentil water (or plain water) – 2 cups
7. Curry leaves – 1 sprig
8. Coriander leaves for garnishing

Cooking Method:

• Grind all ingredients listed under “For Rasam Powder” into coarse powder.

• Heat a pan with ghee in low flame, add ground powder and saute till it releases nice aroma.
• Add lentil water, chopped tomatoes, jaggery, salt & curry leaves and bring to a boil.
• Now turn off the flame, add lemon juice & stir rasam well.
• Garnish with coriander leaves & serve with hot rice.

Please Note:

• Lentil water can be prepared by mixing one tablespoon of cooked lentil with 2 cups of water.
• Do not replace ghee (clarified butter) with oil as it enhances taste & aroma.