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Garlic and Lemon Rasam Recipe

Garlic and Lemon Rasam is a popular Indian Curries
Author :
On :
Thursday, 21 April, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 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:

    1. Heat the oil in a saucepan.
    2. Add the hing and mustard seeds.
    3. When the mustard splutters, add the garlic.
    4. 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.
    5. Add curry leaves, green chillies, and tomato.
    6. Cook until the tomato begins to break down.
    7. Add the rasam powder and cook for a minute.
    8. Add the lentils and the cooking liquid.
    9. Add salt and allow the rasam to come to a boil.
    10. Lower the heat and simmer on a low flame about 10 minutes.
    11. Add the lemon juice.
    12. Check salt and turn off heat.
    13. Garnish with cilantro.
    14. Serve hot with rice or just by itself, like a soup.
    15. Recipe Courtesy: Holy Cow Vegan


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