Lemon Rasam Recipe

Lemon Rasam is a flavorful and delicious South Indian recipe made with simple everyday ingredients. This is an easy and comforting dish that takes just a few minutes to make.

This instant rasam recipe has no tomatoes or tamarind. It also does not need any rasam podi/ powder. But fresh lemon juice, grated ginger and crushed peppercorns add tons of flavor. Great to serve as soup or with hot rice. Perfect to enjoy on a chilly day. Try it out!!

About the recipe

Rasam or charu is a quintessential side dish to most South Indian meals. It is a thin broth-like soup made with or without dal or lentils.

Rasam podi, tomato and tamarind are usually the main ingredients for rasam. But today, I have an instant rasam recipe without the spice powder, tomato or tamarind. It still tastes absolutely amazing.

Fresh lemon juice, grated ginger and crushed black peppercorns add tons of flavor to this rasam. Call it nimmakaya charu, lemon saru or lemon ginger rasam, this is a scrumptious dish that is sure to please everyone.

I make this easy rasam in my Instant pot to make it even more quick and easy. Serve rasam as soup or over hot steamed rice and a vegetable curry for a comforting and delicious meal.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this Instant pot lemon rasam recipe without tomato:

• Toor dal or masoor dal (red lentils)
• Lemon juice ~ you can also use lime juice instead.
• Green chilies, ginger and curry leaves.
• Black peppercorns ~ freshly crushed.
• Cumin seeds and hing.
• Turmeric and salt.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make nimmakaya rasam recipe:

Combine dal with curry leaves, ginger, green chilies, turmeric and water in a pressure cooker or an Instant pot. Cook until dal is tender and mushy.

Let the pressure release naturally for 10 minutes, then quick release the reminder. Whisk in more of water to get to desired rasam consistency. Cook on 'Saute' mode until heated through.

In a small saucepan, heat ghee on medium heat. Add cumin seeds, crushed black peppercorns and hing. Once the seeds start to splutter, turn off the heat. Pour the spiced oil/ tadka over the dal.

Stir in the lemon juice and salt. Taste and adjust the salt as needed. Garnish with cilantro and serve warm.

Expert Tips

• You can use either toor dal or masoor dal to make this lemon rasam. 
• Make sure to use fresh lemon or lime juice in the recipe. Bottled ones are not strong and fresh enough.
• I love to use freshly crushed peppercorns for the best flavor. But store bought black pepper is a suitable alternative.
• Lemon charu is best when served hot or warm.
• Store leftover rasam in an airtight container for up to 2 days in the fridge. Make sure to reheat until heated through.

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I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card