Lemon Ginger Rasam | Inji Elumichai Rasam

Lemon Ginger Rasam, a soothing and scrumptious Rasam. It has the heavenly flavor of fresh ginger, green chilis, fresh coriander with the good splash of lemon juice. We don't add tamarind for making this Rasam, instead Tomato and Lemon are being used.  It's very good during monsoon/ winter as ginger and lemon contain nutritional benefits which could help maintain the immune system.  It can be served with rice and papad or any stir-fry vegetables

Variations in making Lemon Ginger Rasam

• We generally use Toor dal for making Lemon Rasam. But we can very much use moong dal instead.
• Rasam Powder can also be added if required to spice it up. But I recommend to enjoy this rasam just with the fresh flavor of lemon, ginger and green chili.
• You can skip the Tomato if you don't like.

Tips to make Lemon Ginger Rasam

1. Add the lemon only after we remove the rasam from the heat. We shouldn’t cook the rasam with the lemon juice as it tuns bitter.
2. We can add fresh ginger pieces (cutting ginger into thin strips) after removing the rasam from the stove. This adds very good flavor.
3. Cook and mash the dal nicely before adding to the Rasasm. This way the dal incorporates well with Rasam

You may also want to try other Rasam Varieties:

• Kalyana Rasam
• Garlic Tomato Rasam
• Kollu Rasam
• Kandanthippili Rasam
• Pineapple Rasam

Recipe Card for Lemon Ginger Rasam:

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Lemon Ginger Rasam | Inji Lemon Rasam

Course: Rasam

Cuisine: India, South Indian, Tamil Brahmin, Tamil Nadu

Equipments Needed

• Pressure Cooker
• Heavy Bottomed Pan

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 5 people

Calories: 70kcal

Author: Sowmya Venkatachalam

Lemon Ginger Rasam, a tasty Rasam fully loaded with flavor of Lemon and Ginger. We don't add tamarind, instead we use just Tomato and Lemon for the sourness for the Rasam. Quick and easy rasam and can be served with any stir-fry vegetable.

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Ingredients

• ▢ ¼ cup Toor Dal (Pigeon pea)
• ▢ 1 nos Tomato big
• ▢ 5 nos Green Chili adjust to your spice level
• ▢ 1 inch Ginger
• ▢ 1 nos Lemon big
• ▢ ¼ teaspoon Turmeric Powder
• ▢ 3 cups Water
• ▢ 1½ teaspoon Salt adjust to your taste
• ▢ 2 tablespoon Coriander Leaves finelly chopped

Tempering

• ▢ 1 tablespoon Ghee (Clarified butter)
• ▢ 1 teaspoon Mustard seeds
• ▢ 1 sprig Curry leaves

Instructions 

Preparation

• ▢
  Wash the Toor Dal in a vessal.
• ▢
  Wash and chop the tomatoes into medium size pieces
• ▢
  Slit the green chilies. Roughly crush the Ginger and keep it aside.

Cooking Dal

• ▢
  Take the dal. Add a pinch of turmeric and 1 cup of water.
• ▢
  Pressure cook the dal for 4-5 whistles or till it gets mushy.
• ▢
  Once the dal is cooked, take out the dal, strain the excess water and we will use the paruppu water later.
• ▢
  Mash the cooked dal with back of a ladle. Set this dal aside.

Tempering

• ▢
  Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then, add curry leaves and give a mix.
• ▢
  Add slit green chili, crushed ginger and roughly chopped tomatoes. Sauté for a min.

Making Rasam

• ▢
  Then add 1 cup of water along with pinch of turmeric powder. Allow the tomatoes to cook till its soft.
• ▢
  Now add the reserved dal water along with mashed dal. Add 2 cups of water along with salt. Stir well.
• ▢
  Keep the flame medium and wait for a frothy layer to form on the top. Switch off the flame

Garnishing

• ▢
  Garnish with curry leaves, julienned ginger and freshly chopped coriander leaves.

Finishing Lemon Ginger Rasam

• ▢
  Allowt he rasam to cool off for 5 mins. Then squeeze lemon and add the juice to the rasam. Taste the rasam and adjust the quantity of lemon juice.

Serving

• ▢
  Relish the delicious Lemon Ginger Rasam with hot steaming rice along with a teaspoon of ghee. Serve with Potato Fry or any stir-fry vegetables.

Video

Nutritional Info

Nutrition Facts

Lemon Ginger Rasam | Inji Lemon Rasam

Amount Per Serving (1 Cup)

Calories 70 Calories from Fat 9

% Daily Value*

Fat 1g2%

Carbohydrates 13g4%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES AND INSTRUCTIONS:

PREPARATION

• Wash the Toor Dal in a vessal.
• Wash and chop the tomatoes into medium size pieces

• Slit the green chilies.

• Roughly crush the Ginger and keep it aside.

COOKING DAL

• Take the dal. Add a pinch of turmeric and 1 cup of water. Pressure cook the dal for 4-5 whistles or till it gets mushy.

• Once the dal is cooked, take out the dal, strain the excess water and we will use the paruppu water later.

• Mash the cooked dal with back of a ladle. Set this dal aside.

TEMPERING

• Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then, add curry leaves and give a mix.

• Add slit green chili, crushed ginger and give a mix.

• Now, add roughly chopped tomatoes. Sauté for a min.

MAKING RASAM

• Then add 1 cup of water along with pinch of turmeric powder. Allow the tomatoes to cook till its soft.

• Now add the reserved dal water along with mashed dal.

• Add 2 cups of water along with salt. Stir well.

•  Keep the flame medium and wait for a frothy layer to form on the top. Switch off the flame.

GARNISHING

• Garnish with curry leaves, julienned ginger and freshly chopped coriander leaves.

FINISHING LEMON GINGER RASAM

• Allowt he rasam to cool off for 5 mins. Then squeeze lemon and add the juice to the rasam. Taste the rasam and adjust the quantity of lemon juice.

SERVING

• Relish the delicious Lemon Ginger Rasam with hot steaming rice along with a teaspoon of ghee. Serve with Potato Fry or any stir-fry vegetables.