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Lemon Ginger Rasam Recipe
Prep Time
10 mins
Cook Time
20 mins

Learn to make South Indian Lemon Ginger #Rasam #soup #chaaru | எலுமிச்சை இஞ்சி ரசம் செய்வது எப்படி

Course: Soup
Cuisine: Indian
Servings: 4 People
Author: Sangeetha Priya
  • Lemon - Half or juice - 1 Tbsp or more
  • Tomato - Half as shown
  • Garlic - 5 Numbers
  • Ginger - Equivalent to Garlic
  • Cumin Seeds - 1 tsp
  • Whole Black Pepper - 1 tsp
  • Coriander Powder - 1/4 tsp Optional
  • Cooked Toor Dal - 2 Tbsp Optional
  • Green Chili - 2 numbers
  • Turmeric Powder - 1/2 tsp
  • Curry Leaves - Few
  • Mustard Seeds - 1/4 tsp
  • Coriander Leaves - Few
  1. Pressure cook or steam dal and keep aside.
  2. Peel Ginger, garlic, wash and make them ready.
  3. Squeeze Lemon Juice from fresh lemon , keep aside.
  4. Grind ginger,garlic, one chili, black pepper, cumin seeds, coriander powder and tomato to fine paste.
  5. In a pan/kadai add minimal oil.
  6. Temper mustard seeds, add ground paste and saute for 5 minutes in low /medium flame.
  7. The raw smell has to go off.
  8. Add Curry leaves, slit the other green chili and add to it.
  9. Saute a minute or two then add salt and turmeric powder.
  10. Now add cooked dal (optional) and add enough water to make rasam/thin soup.
  11. Let it foam adjust salt and remove from flame.
  12. Now add lemon juice as needed and chopped coriander leaves. (I am out of coriander leaves today so i didn't add it).
  13. I Served it with typical South Indian lunch today which had Moong Dal Kootu (recipe soon), Carrot Beans Stir Fry (Poriyal) , Okra Mor Kulambu (recipe later), Boiled Rice and Waffles/Appalam.