Garlic and Lemon Rasam

Recipe by
Total Time:
15-30 minutes
Rated : 3 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

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  • 1/4 cup - split peas cooked with enough water so that you have about 2 cups of liquid remaining after cooking
  • 1 tbsp - rasam powder
  • 2 green chillies, sliced
  • 1 sprig Curry leaves
  • 8 Cloves garlic, thinly sliced
  • 1 large tomato, diced
  • 1/2 Lemon - juice
  • 1 tsp - canola or other vegetable oil
  • 1 tsp - Mustard Seeds
  • A pinch of asafetida (hing)
  • 2 tbsp - cilantro, chopped, for garnish

How to Make Garlic and Lemon Rasam

  • Heat the oil in a saucepan.
  • Add the hing and mustard seeds.
  • When the mustard splutters, add the garlic.
  • Stir the garlic around for a minute or until it turns a light golden-brown. Do not allow it to get too dark as it will turn bitter.
  • Add curry leaves, green chillies, and tomato.
  • Cook until the tomato begins to break down.
  • Add the rasam powder and cook for a minute.
  • Add the lentils and the cooking liquid.
  • Add salt and allow the rasam to come to a boil.
  • Lower the heat and simmer on a low flame about 10 minutes.
  • Add the lemon juice.
  • Check salt and turn off heat.
  • Garnish with cilantro.
  • Serve hot with rice or just by itself, like a soup.
  • Recipe Courtesy: Holy Cow Vegan