Lemon Rasam


  • Toor dhal / Pigeon pea lentils – 100 gms
  • Turmeric – ½ tsp
  • Tomatoes (chopped) – 1 no
  • Ginger – thumb size (chopped)
  • Rasam powder – 1 tsp
  • Lemon juice – from 1 or 2 lemons
  • Whole black pepper powder – ½ tsp
  • Green chillies (slit) – 3
  • Coriander leaves – 2 tsp


  • Ghee – 1 tsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Salt


  1. Pressure cook toor dhal along with turmeric. Once pressure releases, mash well and pour dhal/lentil through a fine sieve. Strain.
  2. Dilute this lentil in 500 ml of water.
  3. To this lentil water, add chopped tomatoes, slit green chillies, chopped ginger, rasam powder, whole black pepper powder and salt.
  4. Switch on stove and bring this to a boil. Do not stir until the rasam begins to boil.
  5. Add half of the coriander leaves and bring to a boil.
  6. Add lemon juice and reduce flame to simmer.
  7. In a separate wok, heat ghee and add mustard seeds, asafoetida and pour this tempering over the rasam.
  8. Garnish with more coriander leaves and serve hot.


  • Variation to this can be made using Pineapple.
  • In place of tomatoes, add chopped pineapple pieces.
  • In place of lemon juice, add pineapple juice and a tsp of sugar.

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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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