Lemon Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • Green chillies - 3 to 5
  • Tomatoes - 1, large
  • Toor dal - 3 tbps
  • Turmeric powder - a pinch
  • Salt as per taste
  • Lemon - 1
  • Oil for seasoning
  • Mustard seeds - 1 tsp
  • Coriander leaves for garnishing

How to Make Lemon Rasam

  • Heat oil in a pan.
  • Slit open the green chillies and fry them till they turn white.
  • Remove from the oil.
  • Boil the dal in the cooker.
  • In the same cooker, pressure cook fried chillies and chopped tomatoes with a pinch of turmeric powder.
  • Switch off the cooker once done and cool.
  • In a vessel, add water to the boiled chilli-tomato and bring to boil.
  • When it starts boiling, mash the boiled dal and add to the boiling mixture.
  • Do not boil this mixture.
  • Switch off the gas and add lemon juice and salt as per taste.
  • Season with mustard seeds and garnish with coriander leaves.
  • Serve hot with rice.