Lemon Rasam and Mysore Rasam, both are so popular in Southern India. They both are so tasty and has their unique flavor and taste and both the rasam varieties are so awesome. In Lemon Rasam, the main ingredient that brings the flavor is Lemon. In Mysore Rasam, the spice paste we make brings out the richness in the rasam. Now in this Lemon Mysore Rasam recipe, we are going to the fresh spice paste that we prepare for mysore rasam along with the Lemon. We can enjoy the taste and flavor of both Lemon Rasam and Mysore rasam together in this Lemon Mysore Rasam.
In Lemon Mysore Rasam, we are going to first fry the grinding ingredients and grind it to paste. Then boil the cooked dal with tomatoes and and add the spice paste and finally add green chili and ginger based mustard tempering. The green chili and ginger adds more flavor on top of the spice paste we made. Serve this delicious rasam with hot steaming rice along with a spoon of ghee and enjoy this delicious Rasam.
Other Rasam Varieties to Try
Lemon Mysore Rasam
Ingredients
- ¼ Cup Toor Dal (Pigeon pea)
- ¼ teaspoon Turmeric Powder
- 1 Tomato Roughly Chopped
- 1 Lemon
- Salt As Needed
For Grinding
- 1 teaspoon Coriander Seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ½ teaspoon Peppercorns
- 3 Red Chili
- 1 teaspoon Oil
For Tempering
- 2 teaspoon Ghee
- 1 teaspoon Mustard Seeds
- 2 Green Chili Slit
- 2" Piece Ginger Crushed
- Few Curry Leaves
Instructions
- Take Toor dal in a vessel. Add turmeric Powder and pressure cook for 4 whistles. Once cooked, mash the dal and set it aside
- Heat oil in a pan. Add grinding ingredients and fry till dal turns golden brown and take this in mixer jar
- Grind the fried ingredients to a smooth paste and set it aside
- Take the mashed dal along with 2 cups of water in a sauce pan. Add tomato, salt and bring it to boil. Boil till the tomatoes are soft
- Then add the spice paste and keep the flame in medium and keep cooking for 5 mins to get rid off the raw smell of the spice paste
- After 5 mins, add 1 cup of water. Keep the rasam in flame till a frothy layer forms on top.
- Let's prepare the tempering for this rasam. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add the green chili, ginger, curry leaves and sauté for few seconds. Add this tempering to Rasam.
- Switch off the flame. Allow it to cool down for 5 mins and then add juice from Lemon.
- Serve this delicious Lemon Mysore Rasam with hot steaming rice and slurp!!!
Video
Notes
- Instead of Ginger, we can add hing.
- We can use Moong dal instead of Toor Dal
Nutritional Info
Method with Step by Step Pictures
- Take Toor dal in a vessel. Add turmeric Powder and pressure cook for 4 whistles. Once cooked, mash the dal and set it aside
- Heat oil in a pan. Add grinding ingredients and fry till dal turns golden brown and take this in mixer jar
- Grind the fried ingredients to a smooth paste and set it aside
- Take the mashed dal along with 2 cups of water in a sauce pan. Add tomato, salt and bring it to boil. Boil till the tomatoes are soft
- Then add the spice paste and keep the flame in medium and keep cooking for 5 mins to get rid off the raw smell of the spice paste. After 5 mins, add 1 cup of water. Keep the rasam in flame till a frothy layer forms on top.
- Let's prepare the tempering for this rasam. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add the green chili, ginger, curry leaves and sauté for few seconds. Add this tempering to Rasam.
- Switch off the flame. Allow it to cool down for 5 mins and then add juice from Lemon.
- Serve this delicious Lemon Mysore Rasam with hot steaming rice and slurp!!!
