If you’re craving a bowl of comfort with a punch of citrus, Lemon Rasam is your answer! Lemon Rasam is a South Indian thin soup with a delightful blend of tangy lemon juice, earthy toor dal(pigeon peas), and a medley of warming spices.
Traditionally, rasam is enjoyed as a light soup or poured over steamed rice. Lemon Rasam stands out for its zesty freshness, perfect for hot summers, monsoon chills, or whenever you need a gentle pick-me-up. The combination of dal and spices not only soothes the palate but also aids digestion and boosts immunity. Whether you’re new to Indian cuisine or a Rasam lover, this Lemon Rasam recipe will surely become a favorite in your kitchen.
Rasam, what does it mean?
Rasam is a traditional South Indian soup known for its tangy and spicy flavor. It is typically made with tamarind juice, tomatoes, lentils, and a blend of cumin, coriander, black pepper, and mustard seeds. The word “rasam” comes from the Tamil and Sanskrit word “rasa,” meaning “essence,” “juice,” or “extract,” highlighting its role as a flavorful, soupy dish that captures the essence of its ingredients. Rasam is usually served hot, either as a soup or as a side dish with rice, and is valued both for its taste and its digestive benefits
Other Tempting South Indian Recipes
- Authentic Tamil Sambar – Learn to Make in Simple & Easy steps
- Kerala Paratha: A Flaky South Indian Delicacy
- Lemon Rice(Chitranna): A Tangy South Indian Delight
- Authentic Kerala Chicken Stew Recipe
Let’s deep dive into the role of Ingredients in Lemon Rasam
Toor Dal and Tomato
Toor dal forms the creamy, protein-rich base, making the rasam hearty yet light. Tomato adds subtle tang and color, perfectly balancing the lemon’s sharpness. If you want a lighter version, moong dal is a great substitute for toor dal.
Lemon Juice
Lemon juice is the star ingredient, giving the rasam its signature fresh tang. Always add it at the end to preserve its bright, citrusy flavor and prevent bitterness. If you’re out of lemons, lime juice works in a pinch.
Rasam Spice Mix
A blend of fenugreek, cumin, mustard, black peppercorns, and dried red chilies creates warmth, depth, and gentle heat. Coarsely crushing and tempering these spices in hot oil releases their full aroma, making every sip flavorful and aromatic.
Herbs
Ginger, green chili, and curry leaves bring freshness and a signature South Indian aroma. Coriander leaves, added at the end, provide a burst of color and herbal brightness, making the rasam lively and inviting.
Tempering
Hing (asafoetida) adds umami and aids digestion, while turmeric gives earthy notes and a golden hue. Ghee or sesame oil is used for tempering, blooming the spices and tying all the flavors together beautifully.
Lemon Rasam Photo Gallery
Serve lemon rasam hot soup or rice
Serving Suggestions & Pairings for Lemon Rasam
Lemon Rasam is incredibly versatile! Here’s how to enjoy it:
- As a Soup: Ladle into bowls and sip it hot—perfect for a light meal or appetizer.
- With Rice: Pour over steamed rice, drizzle with ghee, and pair with crispy appalam (papad) for a classic South Indian comfort meal.
- Side Dishes: Serve alongside poriyal (stir-fried veggies), a simple pickle, or even a dollop of yogurt.
How to store a lemon Rasam
Lemon Rasam keeps well in the fridge for up to 2 days. Reheat gently and add a fresh squeeze of lemon before serving to revive its zing.
Tips to make Lemon Rasam to suite your pallet
- Always add lemon juice off the heat.
- Adjust spice levels to your liking—more pepper or green chili for extra heat.
- Use moong dal for a lighter, quicker-cooking version.
Variations of Lemon Rasam
- Add a pinch of jaggery for a hint of sweetness.
- Make it vegan by using only sesame oil.
- For a gluten-free version, ensure your hing is gluten-free.
FAQs About Lemon Rasam
What is Lemon Rasam?
Lemon Rasam is a tangy South Indian soup made with toor dal, spices, and fresh lemon juice, enjoyed as a soup or with rice.
Can I use moong dal instead of toor dal?
Absolutely! Moong dal makes for a lighter, quicker-cooking rasam.
Why add lemon juice after turning off the heat?
Adding lemon juice at the end preserves its fresh, tangy flavor and prevents bitterness.
Is Lemon Rasam vegan?
It can be! Just use sesame oil instead of ghee.
How spicy is Lemon Rasam?
It’s mildly spicy, but you can adjust the heat by adding more or less chili and pepper.
Can I make Lemon Rasam ahead of time?
Yes, it keeps well for 2 days in the fridge. Add fresh lemon juice when reheating.
What can I serve with Lemon Rasam?
Pair with steamed rice, papad, poriyal, or a simple pickle for a complete meal.
What’s the purpose of turmeric in rasam?
Turmeric adds earthy flavor, color, and health benefits.
Ingredients
Rasam Spice Mix
- ½ tsp fenugreek seeds methi
- 1 tsp cumin seeds jeera
- ½ tsp mustard seeds
- ½ tsp black peppercorns
Dal cooked
- ⅓ cup toor dal split pigeon peas
- 2 cups water
- 1 no medium tomato chopped
- 1 tsp salt
Lemon Rasam
- 1 tbsp oil preferably ghee or sesame oil
- 3 no dried Gundu red chilies
- 1 no green chili sliced
- 1 tbsp ginger finely chopped
- 1 sprig curry leaves
- ¼ tsp hing asafoetida
- ½ tsp turmeric powder
- 2 cups water
- 4 tbsp fresh lemon juice juice of 1 lemon, adjust to taste
- ½ tsp salt or to taste
- 1 handful fresh coriander leaves chopped
Instructions
- Rinse the toor dal thoroughly and add it to a pressure cooker with 2 cups water and the chopped tomato.
- Pressure cook on medium heat for 4 whistles. Allow pressure to release naturally.
- Mash the cooked dal-tomato mixture until smooth. Set aside.
- Heat oil in a pot over low to medium flame.
- Add the crushed spice mix .(Coarsely crush the fenugreek, cumin, mustard seeds, peppercorns, and dried red chilies using a mortar & pestle or blender. Don’t powder it too fine—you want texture and aroma.)stir for a few seconds until aromatic.
- Toss in the chopped ginger, hing, salt, green chili, and curry leaves. Sauté for 1 minute.
- Sprinkle turmeric powder. Stir briefly.
- Add the mashed dal mixture and 2 cups water. Bring to a gentle boil, then simmer for 5–7 minutes until flavors meld.
- Turn off the heat. Add the lemon juice and chopped coriander leaves. stir gently to avoid bitterness.
- Serve hot as a soup or over steamed rice with a dollop of ghee.
