- 1 tomato—chopped
- 1 inch ginger--finely chopped
- 1 sprig curry leaves—destalked
- 1 green chili
- 2 sprigs coriander--finely chopped
- 1/2 tsp turmeric
- 4 cups water
- 1 cup cooked pigeon peas
- 1 lemon—cut into halves
- ½ tsp cumin
- 1 tsp black mustard seeds
- ½ tsp coarsely ground pepper
- 1 tsp Ghee
- 1 red chili
- salt to taste
Lemon rasam is a soup made of lemon juice and lentil stock. It’s tangy, light, refreshing, and perfect for having with hot rice in summers and winters. If you are at a South Indian restaurant and you have not tasted lemon rasam, then you should reconsider your preferences. In this era of food geniuses, we are always trying to create a recipe that end us tasty and healthy. Our main goal is to provide a kind recipe that will nourish your body cells and put you in the best health. This recipe of lemon rasam is extremely simple. Down with the cold? Pack some healthy soup to have on the go and give your body much-needed nourishment.
Just follow this recipe and be prepared for an amazing broth at the end of 15 minutes.
How to make Lemon Rasam
You can mix steamed rice with the remaining cooked pigeon peas and have with lemon rasam!
I am so sure you are wondering as to why you should prefer this soup. First and foremost, the health benefits that come along with it are outstanding. Without the daily pressure of medication, turmeric serves it all in the soup. A research was carried out last year by the Indian Medical Research Institute on turmeric and its many health benefits, which include:
When it comes to packaging your lemon rasam rice, Vaya Tyffyn comes in handy; the lunch box helps keep your food hot and tightly sealed. There is nothing better than carrying your packed lunch in a very stylish lunch bug. Visit our website and shop the coolest lunch box for your kid.