(Recipe by Sudha G Rao)
Rasam is a tasty dish common in Southern Indian states. However, there are several variations in Rasam. Lemon Rasam is one of them which can be had as a refreshing drink in cold winter. It\’s 11º Celsius in Bangalore. Everything is cold here, water, air… At this time, it is best to have a tasty, refreshing drink of lemon rasam.
Lemon Rasam and Ayurveda
![\"lemon](\"https://nadichikitsa.com/wp-content/uploads/2019/01/lauren-mancke-63448-unsplash-1024x656.jpg\")
Among the citrus fruits, lemon is one. However, according to Ayurvedic Science, the post metabolic effect of lemon turns the digested lemon\’s effect on the body. It turns into into a sweetening component or Madhura rasa. Therefore, lemon reduces Pitta Dosha in the body.
Ingredients to prepare Lemon Rasam
Toor Dal: 1 cup
Water:3 cups
Turmeric: 1/2 teaspoon
Tomato: 1 Medium size
Ghee: 1 teaspoon
Mustard seeds: 1 teaspoon
Green chillies: 1-3 nos.
Hing (Asafoedita): 1 pinch
Jeera (Cumin seeds): 1 pinch
Coriander powder: 1/2 teaspoon
Salt: as per taste preference
Curry leaves: 5-10 leaves
Coriander leaves: 15-20 nos.
Lemon: 1
Preparing Lemon Rasam
Step 1
Pressure cook 1 cup Toor Dal (pigeon pea) with 3 cups water and 1/2 teaspoon turmeric powder added in it. Cook until the dal becomes soft. It usually takes upto 3 whistles for the dal to cook well.
Step 2
![\"\"](\"https://nadichikitsa.com/wp-content/uploads/2019/01/cut-tomato.jpg\")
Cut a medium sized tomato into small cubes and keep it aside. We will use this later.
Step 3
![\"pan](\"https://nadichikitsa.com/wp-content/uploads/2019/01/pan-on-stove-and-spoons-with-ghee-and-mustard-1-1024x576.jpg\")
In a pan, put a tablespoon each of ghee and mustard. when it splutters, add green chillis (1-3 depending on your taste preference) a pinch of hing (asafoetida), jeera (cumin), curry leaves and the tomato cubes and stir the mixture.
Step 4
When tomato becomes soft, add the cooked toor dal and salt as per taste and bring the mixture to a boil.
Step 5
![\"lemon](\"https://nadichikitsa.com/wp-content/uploads/2019/01/lemon-coriander-curry-leaves-chilli-e1546615658586.jpg\")
Finally, add 1/2 teaspoon coriander powder, coriander leaves and squeeze juice of 1 lemon into the mixture and turn off the flame.
Voila! Your delicious and yummy lemon Rasam is ready to be served.
![\"\"](\"https://nadichikitsa.com/wp-content/uploads/2019/01/lemon-rasam.jpg\")
Serving
- Serve this as a refreshing drink before meals.
- Serve hot with freshly cooked rice and ghee.
— Mahesh Krishnamurthy (Recipe by Sudha G Rao)
Mouth watering!!
I suffer from acidity, can I have lemon rasam ?
Yes. It’s really soothing.
Slurpy tasty… just cooked and savoured it.
Can you give a feedback on how it turned out?
Sudha ma’am when can I come home to taste this Rasam…. ?????
Sairam Dr.Mahesh,
Experientially I vouch for this recipe of lemon rasam by Sudha which helps to reduce the Pitta in once body.
The story of the experience goes like this.One morning woke up with a blocked nose and other symptoms.As Dr. Mahesh is my family doctor had a consultation regarding the same. His diagnosis about the emotions and situations which lead to the symptoms was bang on and he suggested a diet of only lemon rasam with rice for a day. Since I dint know how to make lemon rasam, asked Sudha for the recipe. Prepared the rasam as per the above instructions and yes, you guessed it right my symptoms disappeared after a day. Thanks to the lemon rasam and I am really amazed how simple things in our kitchen when combined with right ingredients can keep us healthy.
Thank you Sudha. Looking forward to a many more recopies from you which will help us stay healthy.