Lemon Rasam Recipe with step by step photos | How to do Lemon Rasam | Nimbu Rasam | Nimbu Rasam with step by step photos | Nimbehannu saaru | How to do Karnataka style Lemon Rasam | Karnataka style Nimbehannina Saaru | Kattu Saaru | Thovve Saaru
Today I have for you all an easy peasy flavorful ” Lemon Rasam / Nimbehannu Saaru ” a great dish to tickle your taste buds and light on your tummy. One of my all-time favourites which I have been relishing since childhood till date. Lemon Rasam is a very common household dish in South India and is known by various names in Karnataka like nimbehannu saaru / sappe saaru / kattu saaru etc. If someone is sick at home .. hot kattu saaru with hot rice .. tangy & spicy ..is so refreshing on the palate and is so comforting. Call it a rasam and empty it with a bowl of steaming hot rice or name it a drink and just gulp gulp gulp….
South Indian meals can never be complete without rasam. We make almost daily some or the other variety of rasam for our lunch. Lemon Rasam Recipe comes very handy when you are lazy to cook or running out of time or want to eat just something simple Ghar ka khana types or down with a cold. Thin, watery and tangy it really tastes Yum !!
There are many variations of lemon rasam one can make. With/without tomatoes, With/without crushed pepper, With/without coconut etc but whichever way you make the hero of the dish is lemon. And never skip ginger,hing, jeera and ghee .. without these ingredients the lemon rasam wouldn’t taste same. Usually, it’s made plain and no rasam powder is added. Also, I prefer making this rasam using moong dal only as it light on your tummy.
Do try this, lemon rasam recipe, I’m sure you l keep licking your fingers and make your plate clean…. So refreshing … Here you go …
You can also check few more rasam recipes like Udupi Tomato rasam, pudina rasam, jack seeds rasam ,raw mango rasam etc
LEMON RASAM RECIPE / NIMBU RASAM / NIMBEHANNU ( KATTU ) SAARU
Ingredients
- 1 cup moong dal, cooked
- 1 medium sized tomato, chopped ( optional )
- 1 inch Ginger, finely chopped
- 3-4 no green chili, slit lengthwise
- few Curry Leaves
- few Coriander leaves, finely chopped
- 1/2 tsp turmeric / haldi
- 1 Lemon
- Salt to taste
FOR TEMPERING:
- 1 tbsp Ghee
- 1 tsp Mustard
- 1/2 tsp Cumin / Jeera
- 1 no Red chili, broken
- pinch Asafoetida/ hing
- 1/2 tsp Pepper, crushed (optional)
Instructions
- Pressure cook moong dal nicely for 3-4 whistles adding a pinch of Haldi. Dal should be cooked completely.
- In a large vessel add tomatoes, ginger, chilli, and turmeric.
- 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.
- Next , add pressure cooked mashed moong dal.
- Add salt, Curry leaves and chopped coriander leaves. Mix well. Add some more water and adjust consistency as required.
- Boil for 3-4 minutes on medium flame. Switch off .
- Squeeze lime after switching off rasam .. else sometimes rasam might turn bitter .
- 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.
- Once the tempering splutters, pour the tempering onto prepared lemon rasam.
- 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 .
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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