Lemon Rasam / /Nimbehannu Saaru is a delightful South Indian dish known for its tangy and refreshing flavor. Unlike traditional rasam, which often uses tamarind, Lemon Rasam is primarily flavored with fresh lemon juice, giving it a unique citrusy twist. This dish is light, healthy, and often enjoyed as a soup or paired with steamed rice.Lemon Rasam is not just a culinary treat; it is also considered a remedy for colds and digestive issues due to its warming spices and vitamin C content. It’s a perfect dish for monsoon or winter days, offering comfort and nourishment. Whether served as an appetizer or a main course, Lemon Rasam is a testament to the simplicity and richness of South Indian cuisine.
Weather in this part of the world has been affected by Typhoons. To keep up with this bad weather this simple yummy and tangy Lemon Rasam comes as a rescue. This recipe has been passed on from our great-grandmothers who had such simple home remedies. We can have it as a soup or it goes well with Kootu or Spicy Kozambhu ,piping hot rice ,ghee and Papad.
This week’s theme was suggested by Sasmita who blogs at https://www.firsttimercook.com. Do check her blog for the simple and yummy recipes. My humble contribution for 162nd #Foodiemonday #Bloghop theme #Lemonaffair is this simple and delicious Lemon Rasam.
Recipe for Lemon Rasam / Nimbehannu Saaru:
LEMON RASAM / NIMBEHANNU SAARU
Equipment
- 1 Pressure Cooker
- 1 Heavy Bottom Pan
- 1 Spatula
Ingredients
- 3/4 Cup Boiled and mashed toor dal
- 2 Nos Medium tomatoes
- 2 Nos Green chilies, finely chopped
- 2 Inches Piece of ginger, grated
- 3 Cups Water
- Salt to Taste
- 1/2 Cup Finely chopped coriander leaves
- 2 Sprigs Curry leaves
- 1/2 Tsp Mustard seeds (rai)
- 1/2 Tsp Cumin seeds (jeera)
- 2 Nos Dry red chilies
- 1 Tbsp Ghee
- Juice of one large lemon
- 1/4 Tsp Asafetida / Hing
Instructions
Prepare the Dal:
- Pressure-cook the Toor dal upto 2 whistles or until soft. Mash it well and set it aside.
Cook the Base:
- In a wide-bottomed pan, combine water, chopped tomatoes, grated ginger, green chilies, and half of the chopped coriander.Place it on medium heat and let it simmer until the tomatoes become soft and mushy. Mix well.
Add the Dal:
- Add the mashed dal to the pan and mix thoroughly. Let it simmer for 5 minutes.
Prepare the Tadka (Tempering):
- Heat ghee in a small pan. Add mustard seeds and torn red chilies. Once the mustard seeds splutter, add cumin seeds, curry leaves, and a pinch of hing. Turn off the heat.
Combine:
- Pour the prepared tadka into the pan with the dal mixture. Stir well and let it simmer for another 2-3 minutes.
Finish with Lemon Juice:
- Switch off the heat and stir in the fresh lemon juice.
Garnish & Serve:
- Garnish with the remaining chopped coriander. Serve hot as a soup or pair it with rice, kootu, spicy kozhambu, and papad.
Notes
Flavor Enhancements:
- Tamarind Tang: For a slightly deeper tanginess, you can add a small amount of tamarind paste along with the dal. Balance it with lemon juice at the end for a unique twist.
- Spiced-Up Tadka: Add crushed garlic or finely chopped shallots to the tadka for an extra layer of flavor. Let them brown slightly in the ghee before adding the other ingredients.
- Roasted Spices: Toast cumin seeds and black pepper before grinding them to add an earthy depth to your rasam.
- Dry Roasted Lentils: Lightly roast a tablespoon of toor dal and grind it into a coarse powder. Add this to the boiling rasam for a nuttier flavor.
Presentation Ideas:
- Serve in small cups as a warming starter soup, garnished with a slice of lemon and a sprig of coriander.
- Pair with crispy masala papad or spiced appalam for a delightful texture contrast.
Healthy Adjustments:
- To make it more gut-friendly, you could replace ghee with cold-pressed coconut oil or sesame oil.
- Reduce green chilies for a milder version if serving to kids or those with sensitive palates.
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I’m a big fan of lemon rasam, and it is much loved by everyone at home. So, we often make it. 🙂 Your version looks so delectable – just what the doctor ordered for wet, cold days like today!
In my house we cant just make nimbe hannu saaru for lunch alone. It starts as soon as it is made in cups and no one cares much for the other stuff around. I am so happy now i have a new version to try in my biggest pot
What a beautiful blend of flavours in rasam. It looks so appetising.
I love rasam but unfortunately do not have takers for it in my family. Would try out this lemon rasam recipe of yours to treat myself on a week day for sure . Thanks for the share di
Never tasted lemon rasam. Looks so inviting. Bookmaking it Preethi to try soon. I can imagine the taste and aroma of this rasam. Lovely share.
Hope you were okay during the typhoon. We have the effects of the hurricane today and your lemon rassam is perfect for today!
Ultimate comfort food; rice and rasam and with lemon? Love it! Need to make this soon; sounds delicious!
Rasam looks so warm and comforting! hope things are better now 🙂
Whenever i try rasam, its a big hit here with me… So this lemon flavor is going to be added soon in that list 　 Lovely share !!!
Hope everything is back to normal now. Though rasam is a regular dish in my home never tried lemon rasam. It sounds so flavourful and delicious. I am saving this recipe to try next time I think of preparing rasam. Thanks for sharing this lovely recipe.
I love the flavor of this rasam, it looks so perfect. I occasionally make this rasam and my husband loves it, he would be very satisfied if I make some fryums or papad with this rasam.
Just love these sort of tangy rasam very much, lemon rasam will definitely makes me comfort. Just love lemon flavor in rasam.
Its raining here in Arizona. This lemon rasam is perfect for today’s weather. I will be making this for dinner today with hot white rice. Thanks for this recipe. 🙂
My family is Rasam lover family. Never tried Lemon Rasam before. Definitely it tastes amazing with that extra punch of lemon. Need just hot steaming rice and this bowl of hot Rasam. Super yummm
I never have had rasam but it looks so lipsmacking with fresh and beautiful flavours. With winters approaching, Would love to try it out for sure. Bookmarking it! Thanks for the share!
It sounds delicious to me. The best comfort food for winter. Will try this dish for sure 🙂 Thanks for sharing
Can you imagine how strongly beautiful and tempting is this rasam, that as soon as I saw it my mouth was watering. tempting pictures with such a lip smacking rasam.
I’ve only tried rasam once, lol maybe I didn’t make well no one ate it. But your lemon rasam sounds so delicious and fuss-free recipe, I must try again with this one of yours 🙂
Wow no rasam powder needed in this recipe….I can smell and taste it…lovely..would try it asap and tell you.
Refreshing, colourful and tasty – what more can one ask of a dish like this. I love to make lemon rasam and now have one more version to try out!
It’s been ages since I made rasam. This lemon team sounds very flavorful. Since weather is changing so to avoid sore throat,I think I should now start making it
I love lemon rasam and this version is new to me. Looks totally delicious!!
Looks so delicious! Perfect with rice
What if I don’t own a pressure cooker? Is your 1cup =240ml?
1cup=160ml here. You can boil the dal directly in case you don’t own a pressure cooker. Soak dal for about 40 mins. Boil the the dal in 3 cups of water until soft and mushy.some dal take longer. To start with you add 2 cups of water . You can add more water if needed later. Add a drop of cooking oil to the dal before you boil.
Trust this helps.
Would like to hear from you whenever you try.
Nimbehannu saaru is a family favourite. My MIL makes it this way with tomatoes and ginger whereas I make it slightly different. We love both versions equally!
This lemon rasam is truly a comforting and quick recipe that can be enjoyed as a soup by itself or paired with hot rice. Last weekend I had a time crunch. I then remembered about this recipe I had come across earlier. It came to the rescue and made for a delicious meal, with no compromise on taste!
Lemon Rasam used to be my favourite comfort food. I have not made it in ages, just because I could not make it like Amma’s Rasam. Now I know. Thanks, tomorrow we’re having rasam rice.
Preethi, today it is so cold for spring. I had some boiled toor dal and as soon as I came across this lemon rasam, I prepared it. Such a delicious, comforting rasam. Made us feel warm. We had it with some rice. Thanks for sharing the recipe.
Oh that lemon rasam looks fantastic preethi! It is a bliss to enjoy this aromatic rasam with steaming hot rice. Love your idea of serving it as a appetizer. With some crunchy papad, a brilliant pairing .
I make lemon rasam just this way with lot of tomatoes and ginger . The freshness from ginger is so soothing to the palate
The lemon rasam often is my soup elixir for winter months. I love the aroma from the lemons and the brightness of flavour in this recipe.