Tasty Lemon Rasam Recipe | Quick Lunch Recipe | Rasam Without Rasam Powder | Rasam Sadham|Rasam Rice

In this episode of Mother's Recipe, let's learn how to make lemon rasam at home.

How To Make Rasam at Home | Rasam Recipes | How To Make Rasam Sadham at Home | How To Make Rasam Rice | Nimmakaya Pappu Charu | Lemon Rasam with Moong Dal | Rasam With Tomato | Rasam Recipe With Tamarind | Lunch Recipes | Lunch Ideas | Light Lunch Recipes | Easy Lunch Ideas Veg | Lunch when Sick | Comfort Food Recipes | Rasam for Digestion | South Indian Style Rasam | Rasam Sadham | Lemon Soup | Winter Meals | Rajshri Food

Lemon Rasam Ingredients:
½ cup of Toor Dal (washed and soaked in a cup of Water & 1 more cup of Water for boiling)
1 tsp of Salt,
½ tsp of Turmeric powder,
¼ tsp of Ghee,
4 cups of Water.
1 Tomato (roughly chopped)
3 Green Chilies (slit),
1-inch Ginger (grated),
3 tbsps of Coriander Leaves,
¼ tsp of Turmeric Powder,
1 tsp of Salt.
Juice of 2 Lemons
1 tsp of Ghee,
½ tsp of Mustard Seeds,
1 tsp of Cumin Seeds,
12-15 Curry Leaves,
And 2-3 Dried Red Chillies.
Coriander Leaves
Lemon Slices

#LemonRasam #LemonRice #LunchRecipes #AnybodyCanCookWithRajshriFood

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About Rasam
Rasam is a spicy South Indian soup. While it is sometimes served on its own as a soup, it is usually served as a side for rice, puttu, idiyappam, or dosa. In a traditional South Indian meal, it is part of a course that includes sambar rice and curd rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid in consistency.

Rasam is prepared mainly with kokum, malabar tamarind (kudam puli), tamarind, ambula, or amchur (dried green mango) stock depending on the region. Along with tomato stock, dal or lentil (for rasam, the typical dal used is split yellow pigeon peas or Toor dal) are optional but are used in several rasam recipes. Jaggery, cumin, black pepper, turmeric, mustard seeds, lemon, chilli powder, curry leaves, garlic, shallots and coriander may be used as flavoring ingredients and garnish in South India.

Rasam in Malayalam and Tamil, Tili sāru in Kannada (Kannada script: ತಿಳಿ ಸಾರು), or chāru in Telugu means "essence" and, by extension, "juice" or "soup". In South Indian households rasam commonly refers to a soup prepared with sweet-sour stock made from either kokum or tamarind, along with tomato and lentil, added spices and garnish.