LEMON RASAM RECIPE / NIMBU RASAM / NIMBEHANNU ( KATTU ) SAARU
Servings Prep Time
4people 5minutes
Cook Time
20minutes
Servings Prep Time
4people 5minutes
Cook Time
20minutes
Ingredients
FOR TEMPERING:
Instructions
  1. Pressure cook moong dal nicely for 3-4 whistles adding a pinch of Haldi. Dal should be cooked completely.
  2. In a large vessel add tomatoes, ginger, chilli, and turmeric.
  3. Add around 3-4 cups water. Boil for 10 minutes or till tomatoes turns soft and mushy. If you want, can mash the tomatoes well using a laddle.
  4. Next , add pressure cooked mashed moong dal.
  5. Add salt, Curry leaves and chopped coriander leaves. Mix well. Add some more water and adjust consistency as required.
  6. Boil for 3-4 minutes on medium flame. Switch off .
  7. Squeeze lime after switching off rasam .. else sometimes rasam might turn bitter .
  8. Meanwhile, prepare the tempering by heating up ghee .Once the ghee is hot, add mustard seeds, cumin seeds . Once it splutters add red chilli, curry leaves, asafoetida and pepper.
  9. Once the tempering splutters, pour the tempering onto prepared lemon rasam.
  10. Serve lemon rasam/kat saaru / nimbehannu saaru hot with steamed rice. enjoy with a tsp of ghee drizzled on top and some papad / palya on the side .
Recipe Notes
  • i always make this rasam using moong dal only . you can try with Tuvar dal too .. but i wouldn’t recommend .
  • Don’t skip ginger , hing and ghee.


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