Lemon Ginger Rasam Video Recipe

Lemon ginger Rasam is the best smoothing herbal soup with Indian spices and herbs for cold, cough, congestion and flu. Being a South Indian everyday rasam is a mandatory at home and its good for digestion as well. Its my younger ones favorite and with appalam/papad/chips he has his lunch. But for this Lemon Ginger Rasam he said

amma *(mom) its super tasty and he had it as it is without any appalam 🙂 Rasam means chaaru, saaru charu or pani (Odia) is a South Indian dish traditionally prepared using Tamarind Extract, with the addition of tomato , several spices , chili, herbs and with or without cooked or steamed dal. Today’s rasam doesn’t have tamarind instead it was made using the best antioxidant ie lemon juice. Before getting it to the recipe do check the purpose of ingredients used in the recipe. For more Rasam Recipes click below button…

Know about Ingredients

• Lemon is rich in Vitamin C, a natural antioxidant which enhances the immune system, it also has antiviral and antibacterial properties.
• Ginger also rich in anti oxidants, strengthens immune system.
• Black Pepper and its active compound piperine may have potent antioxidant and anti-inflammatory properties. It is very well used in traditional medicine and studies suggest it may improve cholesterol levels, blood sugar control.
• Cumin is a common spice may boost the immune system and help fight certain types of bacterial and fungal infections.
• Turmeric / Haldi : Curcumin (diferuloylmethane) is an orange-yellow component of Turmeric (Curcuma longa) or “Indian saffron” possesses antioxidant ,anti-inflammatory, antiviral, antibacterial, and antifungal activity.

Lemon Ginger Rasam Preparation

• Pressure cook or steam dal and keep aside.
• Peel Ginger, garlic, wash and make them ready.
• Squeeze Lemon Juice from fresh lemon , keep aside.
• Grind ginger,garlic, one chili, black pepper, cumin seeds, coriander powder and tomato to fine paste.
• In a pan/kadai add minimal oil.
• Temper mustard seeds, add ground paste and saute for 5 minutes in low /medium flame.
• The raw smell has to go off.
• Add Curry leaves, slit the other green chili and add to it.
• Saute a minute or two then add salt and turmeric powder.
• Now add cooked dal (optional) and add enough water to make rasam/thin soup.
• Let it foam adjust salt and remove from flame.
• Now add lemon juice as needed and chopped coriander leaves. (I am out of coriander leaves today so i didn’t add it).
• 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.

Print Version

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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

Ingredients

• 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

Instructions

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.

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