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Ginger Lemon Rasam Recipe Guide

The Ginger Lemon Rasam is a flavorful Indian dish made with ginger, lemon, and coriander, suitable as a main course or soup. It requires a total of 20 minutes to prepare and cook, serving four people. Key ingredients include cooked Toor dal, green chilies, tomatoes, and various spices, with specific instructions to avoid reheating after adding lemon juice to maintain flavor and nutrition.

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22 views2 pages

Ginger Lemon Rasam Recipe Guide

The Ginger Lemon Rasam is a flavorful Indian dish made with ginger, lemon, and coriander, suitable as a main course or soup. It requires a total of 20 minutes to prepare and cook, serving four people. Key ingredients include cooked Toor dal, green chilies, tomatoes, and various spices, with specific instructions to avoid reheating after adding lemon juice to maintain flavor and nutrition.

Uploaded by

raghavendradattu.kondepudi
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Ginger lemon rasam recipe

5 from 9 votes
Ginger lemon rasam recipe, the combination of lemon and ginger along with
coriander leaves makes it taste awesome. Even can be had as soup with little cooked rice added
to it.

Prep Time Cook Time Total Time


5 mins 15 mins 20 mins

Course: Main Course Cuisine: Indian Servings: 4

Ingredients
½ cooked Toor dal watery
1 inch piece Ginger crushed
1 tablespoon lemon juice
4 Green chilies
1 tomato
1 teaspoon pepper crushed
¼ teaspoon Turmeric

To temper:
½ teaspoon Mustard
1 teaspoon cumin seeds
3 pinches Asafoetida
1 sprig Curry leaves
1 teaspoon Ghee
2 tablespoon Coriander leaves for garnishing

Instructions
1. Heat a kadai with ghee and add the tempering items,one by one..Mustard,once splutter cumin
seeds,asafetida,curry and green chillies and half of the crushed ginger

2. Add tomatoes and fry for a minute. Add 2 cups water with salt,turmeric and bring to boil.

3. In goes remaining crushed ginger, pepper and boil 2 minutes.

4. Let it boil for 2 minutes.

5. Add the cooked toor dal and let it start to boil.

6. You will see a frothy top as it starts to boil.

7. Switch off the stove and add lemon juice and coriander leaves and cover immediately.

8. This rasam should not be reheated or boiled after lemon juice is added, as it may give a bitter
taste, lose it nutrition as well.

Notes
Do not reheat the rasam, or add lemon while rasam is boiling.
You can choose to temper over the top instead of step 1.

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