Lemon Rasam

Lemon Rasam

A traditional South Indian dish that can be enjoyed as a soup or paired with rice. To unlock the flavourful potential of the rasam, it is recommended to temper the spice by cooking them quickly in hot oil. This process allows for the aroma and flavour of the spices to develop.

Serves: 4-5




1 tbsp.

Mustard Seeds

1 tsp.

Cumin Seeds

1 tsp.

Ground Cumin

1 tbsp.

Black Pepper Powder

½ tbsp.


½ tbsp.

Ground Turmeric

1 tsp.

Sprig Curry Leaves



1 ½, cubed


½ cup, cooked & pureed


As needed (begin with 4 cups)

Salt and Pepper

To Taste

Lemon Juice

1/4 cup


2 stems, chopped


1.     For the tadka – Place the oil in a wok or saucepan over medium-high heat. Once the oil is hot, add the mustard and cumin seeds and stir frequently until they crackle and pop. Add ground cumin, black pepper, paprika, turmeric, and curry leaves and sauté for ~10 seconds.

2.     To the pan, add cubed tomatoes and cook until tomatoes become tender, stirring occasionally.

3.     Add pureed lentils and cook for about 2 minutes.

4.     Add water as desired and bring to a boil.

5.     Cook for about 5 minutes, taste, and add desired salt/pepper.

6.     Once fully cooked, remove from heat and stir in lemon juice.

7.     Garnish with chopped cilantro.





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