Lemon Rasam Recipe: Tangy South Indian Soup!

If you are looking for any suggestions which fit in the place of soups, then Lemon Rasam Recipe is a superb alternative. It is a variety of South Indian Cuisine with an interesting twist which is far better than the normal soups. This delicious and yummy south Indian appetizer snack will make you its fan in the first sip. There is a beautiful blend of citrus lemon with juicy tomatoes, strong garlic, fresh herbs and healthy lentils.

Lemon Rasam

  • Author:
  • Recipe Category: Soups
  • Cuisine: Indian

Description: The lemon Rasam recipe is easy to make at home with lentils, lemons and herbs. It is spicy, tangy and totally taste snack. Try Now!

Lemon Rasam Recipe

Ingredients Required for Lemon Rasam Recipe:

  • Cumin Seeds – ½ tsp.
  • Coriander Leaves – ¼ cup
  • Curry Leaves – 1 small sprig
  • Dry Red Chili – 1 piece
  • Ginger – 1 inch small ginger
  • Hing – a pinch
  • Lemon – 1 small lemon
  • Methi Seeds – 1 pinch
  • Mustard Seeds – ½ tsp.
  • Oil – 2 tsp.
  • Rasam Powder – 2 tsp.
  • Salt – as per taste
  • Tomatoes – 2 small sized tomatoes
  • Turmeric Powder – a pinch
  • Tuvar dal – ½ cup
  • Water – 1½ cups + 4 cups

Note: Tuvar Dal is commonly known as Toor Dal.  If you do not have Toovar Dal, then you can make the Lemon Rasam with the Moong Dal. Squeeze the 1 small piece of lemon to get the lemon juice as per the taste. You should use saffola cooking oil for cooking purpose.

Method of Making Lemon Rasam Recipe:


  • Take dal in a small bowl and wash it well.
  • Now after you have washed the Dal thoroughly and properly, keep it in the pan or cooker to cook.
  • Pour in the 1 ½ cup of water in the pressure cooker along with the Dal.
  • You must cook the washed dal evenly and wait until the dal becomes soft.
  • If you are using pressure cooker, then cook it for 3 whistles on medium flame.
  • Once the Dal is cooked, turn off the flame and transfer Dal into the bowl again.
  • After cooking the dal, mash it properly.

Note:  Carefully mash the Dal till it gets the smooth texture. Do not overcook the Dal.


  • Now take about 4 cups of water in a pan.
  • Heat the water over the medium flame on the stove.
  • When the water is boiled, add the chopped tomatoes and let them cook.
  • Then sprinkle the spice powders like Rasam powder and turmeric powder along with the pinch of salt in the pan.
  • Simmer everything well till the raw flavour of Rasam powder goes away.
  • Mix in the crushed pieces of the ginger in the mixture.
  • Stir and cook everything till the tomatoes become soft.
  • Wait for the tomatoes to be mushy, allow them to cook nicely.
  • Once the tomatoes are cooked, now add the mashed dal and mix well.
  • Stir the mixture for some time and let the water boil.
  • Cook till everything comes to the boil.
  • Then, lower the flame and stir the mixture once again.
  • Squeeze the lemon juice in the required proportion and mix the ingredients.
  • Season the mixture with sprinkle of coriander leaves into the pan.
  • After that, take another pan and add oil in it.
  • Heat the oil on a medium flame and let it crackle.
  • When the oil is sufficiently heated, add the mustard seeds and cumin seeds.
  • Mix in the red chili and fry the few sprigs of curry leaves.
  • Cook the curry leaves till they become crispy and starts to release aroma.
  • Prepare the spicy tempering. Let these ingredient splutter for a while.
  • Now add Hing into the pan of this tempting and give a gentle toss.
  • Then, once your tempering is prepared, pour this tadka over the hot lemon Rasam.
  • Check for the taste. Add if you feel something is missing.

And the tangy Lemon Rasam is ready. Serve it HOT!

Note: Do not make the Rasam too thick or too thin. Use the water accordingly. You can make the Rasam Powder at home or use the ready-made Rasam powder bought from the store. You can prepare the tempering in oil or butter.

Additional Information:

  • Calories: 248 calories
  • Total Time: PT25M
  • Serves: 5
  • Date Published:

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It is the stir fry of various healthy vegetables along with the squeeze of lemon which cultivates its taste and impression in the whole dish. There is a combination of tartness and spiciness in the balanced proportion. The wonderful whiff and the aromatic fragrance from the Rasam which spreads all over the surrounding is total attention grabbing. The texture has thin consistency with a color of lemonade.

The flavors of the tangy lemon Rasam cannot be compared with any other variety of Rasam. Apart from giving your taste senses the perks, it contains proteins in a surplus and it also provides relief from cold and cough. It is beneficial in terms of health and comfort during winters. The heat of strong spices is soothing in monsoon and warmth from them helps in nourishing the dull body. Also, there are various individual advantages of eating lemon and ginger.

This special Rasam of citrus zing is easy to make with few easily available ingredients. The core hero of this Rasam remain lemon, then comes to the coriander leaves with curry leaves along with the Tuvar dal and the classic Rasam powder. Rest of the whole spices and Indian condiments used are common which are needed for tempering. As it is light on the stomach, you can pair it with any heavy meal or steamed rice.


  • The total time of cooking required for the Lemon Rasam Recipe is around 25 minutes.
  • You can use electric cooker instead of pressure cooker.
  • Adjust Lemon as per your taste.
  • You can add other veggies too such as brinjal.
  • You can even grind coriander leaves before using.
  • The mentioned proportion of ingredients makes a Rasam which can serve 4 to 5 people.
  • To make the best tasting Rasam, always boil it only on low flame. Keep in mind this point if you want your Rasam to taste delicious.
  • You can even add the grinded coriander leaves in this Rasam or any other Rasam.


Transfer the lemon Rasam from pan to the serving bowl. Sprinkle some chopped coriander leaves and serve it hot. You can pair this spicy and tangy flavoured Lemon Rasam with any mild flavoured steamed rice.

Garnish it with:

  • Lemon Wedges
  • Dry Red Chilies
Quick Tip:
  • There is a minor problem when you squeeze the lime juice in your Rasam. Few lemons infuse the bitter taste if you add them when the food is hot. So wait for the Rasam to cool a bit before you add the lime juice.
  • Also once you have added the lemon juice, avoid to reheat your Rasam.
  • You can substitute Sambar powder with the Rasam powder.
  • If you want, make the paste of ginger-garlic along with green chilies and other spice powders. Then add this paste after the tomatoes are cooked.

This lemon Rasam recipe is easy to make at home with lentils, lemons and herbs. It is spicy, tangy and totally taste snack. If you are a Rasam Fan, then I am sure you would love this recipe unique variation of Rasam Recipe. When you are in hurry, you can serve it alone with plain steamed Jeera rice and the crunchy Masala Papad. Try Now!

This Lemon Rasam recipe is made by tweaking with the original taste of the south Indian Rasam recipe. Here we have prepared the Rasam that is flavoured using the citric lemon. This variation of Rasam dish is extremely simple to make with minimal availability of ingredients. Because of less ingredients and less work required, this delicious Lemon Rasam gets prepared in a jiffy. It has moderately thin consistency but you can make it thick as per your per choice. If you want it to be liquid, then add more water and if you like it thick texture gravy form hen use less water. The steps are easy to follow, preparation is simple and cooking quick. You can make the lemon Rasam in pot or pressure cooker but whichever way you prepare, it would always taste delicious. This recipe is made with the flavours of lemon but there can be quite a few variations to this lemon flavoured Rasam as well. Few folks prefer to use the sautéed onions along with tomatoes in this Rasam. Other who cannot adapt to the taste of Rasam powder, chose to skip it in the recipe. If you add Rasam powder then it would give extra taste having zest if South Indian flavours. If you make the Rasam with only the Tovar Dal, then also it would taste nice but with Rasam powder it would taste slight better.

There is a no onion, no garlic recipe and even there is no presence of tamarind in this recipe of Rasam. Since we have used lemon the juice, there is no requirement of tamarind and its tartness. Also, you can skip or add the tomatoes in this recipe of lemon Rasam based on your personal preference. The lemon juice infuses the enough sourness which is required for this variety of Rasam. The crushed gingers with the dry red chilies and spice powders enhances the taste of the Rasam. Adding a pinch of Hing gives its own unique flavours and fragrance to this Rasam.

If you favour the tarty and tangy taste of tamarinds in your foods, then try to make the Tamarind Rasam which is very much similar to the one we prepared in the above recipe. If you love fruits and that too pulpy pineapple, then you would love to prepare Pineapple Rasam more often than the other Rasam. If your kids love the tangy tomatoes, then you can also learn to make tomato Rasam at home. If you make food dishes from your kid’s favourite veggies, then your kids will like to eat what you offer.

The thin textured and spicy in taste Rasam is a traditional food dish from South Indian Cuisine which is similar to soup from North Indian Cuisines. It is often made in every south Indian house, because it easy and does not require much time it is considered to be one of the staple food of that region. Though common in all houses of the Southern states, it’s especially made frequently in the houses of Tamil Brahmins. The quick to make and easy to prepare Rasam is a perfect that comes handy whenever you have less time to cook. Even when you have busy days and you are feeling lazy to make anything, you can try this recipe. The Rasam when combined with the vegetable stir fry or the plain rice makes a heavy meal for the dinner.

Most of the families prefer to have Rasam made at home rather than having it in the restaurant. Having Rasam in your diet is really nice because it helps to cure cough and cold. It also contains proteins in good amount which are hearty to maintain good health. The Rasam is light on the tummy so matter how much you consume, there is no harm.  The spiciness in Rasam is warming, soothing and comforting during monsoons. You can feel the warmth due to the use of crushed ginger and the lemon juice.

Lemon Rasam is one of the most liked Rasam among the different varieties of Rasam available and which you can make at home with ease. Its preparation is bit different from the conventional method of making traditional Rasam. You can still tweak with both the taste and flavours of Rasam by adding any other ingredients of your choice apart from we add tomatoes and Dal. The addition no of lemon gives the sour, tangy, tarty and citric flavours to the Rasam. During the lemon season you can prepare this lemon Rasam more. If you love the flavour of lemon then you might to be interested to make other lemon flavoured dishes.