Recipe
How to make lemon rasam: bright, comforting and quick
A simple South Indian-style lemon rasam with tomato, pepper, curry leaves and a fresh lemon finish.
Editorially reviewed. This retained recipe has been checked for complete ingredients, clear steps, timings and servings. It is not labelled as personally kitchen-tested.
- Prep
- 10m
- Cook
- 15m
- Serves
- 4 servings
Ingredients
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Method
- Heat the oil in a saucepan. Add mustard seeds; when they pop, add curry leaves and garlic for 30 seconds.
- Add tomato, turmeric, cumin and pepper. Cook for 3 to 4 minutes until the tomato softens.
- Add water and the optional cooked dal. Simmer gently for 8 to 10 minutes; do not boil hard after adding lemon.
- Turn off the heat, stir in lemon juice, salt and coriander. Taste and add more lemon or pepper if you like. Serve warm with rice or as a light soup.
Keep the lemon bright
Add lemon juice after the pot comes off the heat. That keeps the flavour fresh and lively. For a fuller bowl, stir through a little cooked toor dal; for a lighter rasam, leave it out.