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    Home » South Indian » Lemon Rasam

    Lemon Rasam Recipe

    Published: Nov 12, 2022 · Modified: Jan 24, 2023 by Pavani · Leave a Comment

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    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!!

    Top view of a steel bowl with nimmakaya charu.

    Table of contents

    • About the recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    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.

    Steel spoon holding lemon rasam over a bowl.

    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.
    Ingredients needed, details in recipe card.

    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.

    4 panel photo showing the instant pot with dal, green chilies and ginger.

    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.

    3 panel photo showing the making of tempering and adding it to the pan.

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

    Steel bowl with lemon rasam with a steel spoon inside.

    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.

    You might also like

    Here are a few more recipe ideas to serve for a yummy South Indian meal:

    • Karnataka style Pumpkin Sambar
    • Masala Potato Fry | Andhra Style
    • Majjiga Pulusu with Greens
    • Stuffed Brinjal Fry Recipe

    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.

    Top view of a steel bowl with lemon rasam.

    Recipe Card

    Top view of a steel bowl with nimmakaya charu.

    Lemon Rasam

    Lemon Rasam is a flavorful and delicious South Indian recipe made with simple everyday ingredients. Perfect dish to serve on a chilly day!!
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 20 mins
    Total Time: 35 mins
    Course: Side Dish, soups stews
    Cuisine: south indian, tamil
    Servings: 8 servings

    Ingredients

    • ½ cup Toor dal or Masoor dal
    • 4~5 Curry leaves
    • 1" Ginger piece, grated
    • 2~3 Green Chilies, slit
    • ¼ teaspoon Turmeric
    • 1½~2½ cups Water, divided (plus more if needed)
    • 1 tablespoon Ghee
    • ½ teaspoon Cumin seeds
    • ¼ teaspoon Crushed Black peppercorns
    • ¼ teaspoon Asafoetida/ Hing
    • 2~3 tablespoons Lemon juice
    • To taste Salt
    • 2 tablespoons Cilantro, finely chopped

    Instructions

    • Combine dal with curry leaves, ginger, green chilies, turmeric and 1½ cups water in a pressure cooker or an Instant pot. Cook until dal is tender and mushy. About 3~4 whistles in the pressure cooker and 8 minutes on High in an Instant Pot.
      Let the pressure release naturally for 10 minutes, then quick release the reminder. Whisk in 1~1½cups of water to get to desired rasam consistency. Cook on 'Saute' mode until heated through.
      ½ cup Toor dal or Masoor dal, 4~5 Curry leaves, 1" Ginger piece, grated, 2~3 Green Chilies, slit, ¼ teaspoon Turmeric, 1½~2½ cups Water, divided (plus more if needed)
    • 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.
      1 tablespoon Ghee, ½ teaspoon Cumin seeds, ¼ teaspoon Crushed Black peppercorns, ¼ teaspoon Asafoetida/ Hing
    • Stir in the lemon juice and salt. Taste and adjust the salt as needed. Garnish with cilantro and serve warm.
      2~3 tablespoons Lemon juice, To taste Salt, 2 tablespoons Cilantro, finely chopped

    Video

    Notes

    • 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.

    Nutrition

    Calories: 53kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 48mg | Potassium: 14mg | Fiber: 2g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 0.4mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Srividhya Gopalakrishnan

      July 25, 2016 at 12:08 am

      yummy rasam. Can drink that entire pot. Between love that serveware. very nice.

      Reply
    2. vaishali sabnani

      July 25, 2016 at 2:27 am

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

      Reply
    3. Srivalli

      July 26, 2016 at 5:27 am

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

      Reply
    4. www.annapurnaz.in

      July 28, 2016 at 1:03 pm

      Wanna taste it right know...seems quite relishing

      Reply
    5. Smruti Shah

      July 30, 2016 at 11:01 pm

      I am in love with the clicks in this post!! So beautiful. The recipe of course is great too!

      Reply
    6. Siri

      July 31, 2016 at 8:45 pm

      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

      Reply
    7. Priya Suresh

      August 04, 2016 at 1:10 pm

      My all time favourite rasam, comforting food definitely.

      Reply
    8. Usha Rao

      August 05, 2016 at 6:51 pm

      Rasam is so inviting. Even we don't add any dal to rasam.

      Reply
    9. Nalini's Kitchen

      August 06, 2016 at 2:08 am

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

      Reply

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