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Blogging Marathon#66: Week 4/ Day 1
Theme: Bookmarked Recipes 
Dish: Lemon Rasam from Nalini

We are starting our final week of blogging marathon today and my theme for the week is ‘Bookmarked recipes’. For the first day I made this simple yet very tasty Lemon rasam from Nalini’s blog.

Nalini made it for the April mega marathon and I bookmarked and made it right away. It took this long to post the recipe here. Rasam in our households is made with tomato and tamarind. Toor dal or any kind of dal is not usually added. Our version is rather watery and is usually eaten along with a thicker dal.

But this Tamil Nadu version of rasam uses a little bit of dal for thickening, a freshly ground spice powder for some kick along with sambar powder. Lemon juice is added to make the dish tangy instead of tamarind. It is a very comforting and yummy dish that is perfect to serve with any South Indian meal.

Recipe from Nalini’s Kitchen:

 

Print Recipe
Lemon Rasam Yum
South Indian soup made with dal, tomato and lemon. Freshly prepared spice powder gives the dish a nice kick and lots of flavor.
Lemon Rasam
Course soups stews
Cuisine south indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 dal tbspToor
  • 2 Tomatoes Medium , finely chopped or ground to a paste
  • 1/4 tsp turmeric
  • To taste salt
  • 8 ~ 10 curry leaves
  • 2 tbsps cilantro , finely chopped
For the Spice powder:
  • 1 1/2 tsps Cumin seeds
  • 1/2 tsp peppercorn
  • 1 ~ 2 Chilies Green
For Tempering:
  • 1 tsp Mustard seeds
  • 1/8 tsp Fenugreek seeds / Menthulu
  • 1/4 tsp asafoetida / Hing
  • 1 red chili Dry
Course soups stews
Cuisine south indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 dal tbspToor
  • 2 Tomatoes Medium , finely chopped or ground to a paste
  • 1/4 tsp turmeric
  • To taste salt
  • 8 ~ 10 curry leaves
  • 2 tbsps cilantro , finely chopped
For the Spice powder:
  • 1 1/2 tsps Cumin seeds
  • 1/2 tsp peppercorn
  • 1 ~ 2 Chilies Green
For Tempering:
  • 1 tsp Mustard seeds
  • 1/8 tsp Fenugreek seeds / Menthulu
  • 1/4 tsp asafoetida / Hing
  • 1 red chili Dry
Lemon Rasam
Instructions
  1. Cook dal until mushy. Add 1/2cup water, mash well and keep aside.
  2. Grind the ingredients for the spice powder.
  3. In a bowl, add the chopped/ ground tomatoes, freshly ground spice powder, sambar powder, turmeric powder and salt. Stir in the cooked toor dal and cilantro.
  4. In a small saucepan, heat 2tsp oil, add the mustard and fenugreek seeds and once the seeds start to splutter, add asafoetida, dry red chili and curry leaves.
  5. Add the tomato-toor dal mixture and bring to a boil.
  6. Turn off the heat and add the lemon juice. Sprinkle some cilantro and cover the pot and let sit for a few minutes before serving. Serve hot with steamed rice and curry.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 66.

 

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9 thoughts on “Lemon Rasam”

  1. Drooling over the rasam Pavani..looks so tempting, being a great fan of rasam I should try it right away.

  2. The pictures are fabulous Pavani…I always end up making one type of rasam and must include this more..very nicely prepared!

  3. For me, when it comes to cooking a simple recipe trumps all others!. I love rasam and no wonder I bookmarked it to try sometime soon!Great recipe Nalini and beautiful photographs Pavani.Siri

  4. Thanks for the mention Pavani,rasam looks so delicious and yummy..Nice clicks and like your rasam pot and ladle..

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