Sunday, September 23, 2012


Serving size - 4 or 5

Preparation time - 5 minutes

Cooking time - 15 minutes


Lemon - 1 no.
Water - 4 1/2 cups
Garlic - 1 pod
Hing powder - a pinch
Turmeric powder - a pinch
Salt - as required

To grind fresh rasa powder:

Cilantro - less than 1/4 cup
Red chillies - 3
Coriander seeds - 2 tsp
Cumin seeds - 1/2 tsp
Pepper corns - 3 or 4
Fenugreek seeds - 4

For seasoning:

Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - 4 or 5
Cilantro - handful
Oil - 1 tsp
Ghee - 1/4 tsp (optional)


  1. Grind the ingredients into fine powder.
  2. Add 1 cup of water and garlic in the pan. Allow it to boil until the garlic is cooked.
  3. Add turmeric powder, salt and hing powder in the boiling water.
  4. Add 2 cups of water and grinded fresh rasam powder into the mixture. Allow it to boil for a minute.
  5. Add lemon juice and remaining water according to the taste. Allow it to boil for 2 or 3 minutes until the raw smell goes. Add cilantro and remove from the flame.
  6. Heat oil and ghee in a small frying pan for seasoning, add mustard seeds. Once it splutters, add curry leaves and cumin seeds. Remove it from flame and add them to the rasam.
  7. Lemon rasam is ready. Enjoy it with white rice and pappad or fryums or any veggies.
  1. Instead of adding lemon juice in the step 5, you can add it, once we remove rasam from the flame.
  2. You can add a pinch of sugar for the additional taste.

No comments:

Post a Comment

Don't Forget To Join US Our Community