Lemon rasam is made not with the usual tomatoes but with lemons. This tangy broth tastes best with hot rice.
What you need
Lemon -1
Split green gram - 1 tbsp
Tomato - 1
Green chilli - 1
Salt
Turmeric powder
Sambar powder - 1/2 tsp
Mustard seeds – for seasoning
Cooking instructions
Boil the gram with turmeric powder and asafoetida.
In a vessel, add water, tomato, chilli, sambar powder and salt. Add water and allow it to boil till it reduces to 1/4th the original quantity.
Add the boiled gram. Allow to boil.
Squeeze the lemon juice.
Garnish with coriander.
Season mustard seeds in gingelly oil and add to the rasam.
Charanya Anand is a homemaker who is passionate about cooking and loves trying out new dishes.
