Lemon rasam | Nimbu rasam | South indian lemon rasam | எலுமிச்சை ரசம் |

• Cuisine: Indian
• Course: Lunch
• Prep time: 5mins
• Cook time: 15mins
• Serves: 4 persons.

Ingredients:

• Tomato – 2
• Green chillies -2
• Water 2 cups
• Hing
• Curry leaves few
• Toor dal – (pressure cooked and mashed)
• Lemon juice 2 tbsp
• Coriander leaves few
• Ghee
• Mustard seeds – 1 tspCumin – 1tsp
• Turmeric pinch

1. In a blender add tomatoes and grind to smooth paste.
2. In a vessel add tomato paste, green chillies and curry leaves.
3. Add turmeric, hing and salt. Allow it to boil for 5mins
4. Add pressure cooked dal and water.
5. Dilute according to your taste.
6. In a tadka pan add mustard, cumin. Once splutters add to rasam.
7. Once the rasam cools down add lemon juice and coriander leaves.
8. Serve with hot rice.

• Notes:
• Do not add lemon juice when rasam is hot. It will give bitter taste
• Also you can add rasam powder also.