Authentic South Indian Lemon Rasam (Tomato-Free)
20 hours 30 minutes
989 reads
About Authentic South Indian Lemon Rasam (Tomato-Free)
Experience the bright, zesty flavors of traditional South Indian Lemon Rasam, made without tomatoes! This recipe delivers a vibrant and healthy soup, perfect for a light lunch or a flavorful side dish. The tangy lemon juice perfectly complements the warming spices, creating a symphony of tastes that will awaken your senses.Unlike many rasam recipes, this version skips the tomatoes, allowing the lemon's unique citrus notes to shine. It's a quick and easy recipe, ideal for weeknight cooking, yet delivers a depth of flavor that rivals more complex dishes. Get ready to savor the authentic taste of South India!
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Recipe Time & More
Prep30 minutes
Cook20 hours
Total20 hours 30 minutes
Ingredients
For the Rasam Broth
- 1 cup Water
- 1 pinch Turmeric Powder
- 1 tsp Ginger finely chopped
- 3 Chilies green, slit
- 1/2 tsp Salt or to taste
- 2 tbsp Pigeon Pea cooked
- 1 cup Water for the dal
- 1 1/2 tbsp Lemon Juice freshly squeezed
- 1 tbsp Coriander chopped
For the Tempering
- 1 tbsp Ghee or clarified butter
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1 tbsp Curry Leaves
- 1 Chili broken into pieces, red
Instructions
Prepare the Rasam Broth
- Take 1 cup of water in a saucepan. Add turmeric powder, chopped ginger, slit green chilies, and salt. Bring to a boil over low heat.
Add the Dal
- After 5-10 minutes of simmering, add the cooked toor dal and 1 cup of water. Mix well and let it simmer for another minute.
Finish the Broth
- Remove from heat and stir in the lemon juice and chopped coriander leaves.
Make the Tempering
- Heat ghee in a small pan. Once hot, add mustard seeds and let them splutter.
Add Remaining Spices
- Add cumin seeds, curry leaves, and broken red chilies. Fry for about a minute until fragrant.
Combine and Serve
- Pour the tempering over the rasam. Mix gently and serve hot with rice.
Recipe Notes
Expert Tips for the Perfect Lemon Rasam
- For a richer flavor, use homemade toor dal instead of store-bought.
- Adjust the amount of green chilies according to your spice preference.
- If you prefer a smoother rasam, you can blend the cooked dal slightly before adding it to the broth.
- Garnish with a sprig of fresh curry leaves before serving for an extra touch of freshness and aroma.
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Recipe Nutrition
Calories: 43kcalCarbohydrates: 7gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 329mgPotassium: 38mgFiber: 2gSugar: 2gVitamin A: 167IUVitamin C: 57mgCalcium: 15mgIron: 1mg
Srividhya Ravikumar
Articles: 9
5 Comments
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Absolutely scrumptious! Thanks for the recipe.
This looks fantastic! Appreciate the share.
Rasam is my favorite ever since I moved to Bangalore. Simple plain Rasam and rice is such a bliss. Great recipe.
I’m excited to try this recipe!
This looks so appealing! Thanks for sharing.