rasam,lemon rasam,lemon,kuzhambu,South Indian Dishes,North Indian food,vegetarian,charu,lemon charu,sambar,toor dal,water,Tamil Brahmin Recipes,Dosa varieties,sambar,Kootu,Kuzhambu,rasam,rice recipe,idly,chutney,adai,desserts,side dish for idli dosa,salads,vegetable curry,roti,parathas,Idiyappams,breakfast recipes,podi,pickles,Lunch box recipes,vegetable biryani,korma,step by step images,step by step photos,cooking images

Lemon rasam recipe, Nimmakaya charu, How to make lemon charu

Lemon rasam/charu is a must have recipe in my monthly cooking during summer as it is infused with tangy lemon flavor. This rasam is prepared using toor dal so i usually pressure cook little extra dal while making sambar so that i can make this delicious rasam. It is different from the regular rasam/charu and is good for health as well.


Ingredients to cook dal

  • Toor dal – ¼ cup
  • Tomato – 1
  • Cumin seeds – ¼ tsp
  • Turmeric powder a pinch

Ingredients

  • Mustard seeds – ½ tsp
  • Dried red chili – 1
  • Garlic – 1
  • Green chili – 1
  • Lemon juice – 2 tbsp
  • Salt to taste
  • Hing a pinch
  • Curry leaves a spring
  • Cilantro for garnish

Directions

lemon rasam

  1. Cook dal in a pressure cooker by adding toor dal, cumin seeds, tomato, turmeric powder and water for 2 whistles. Mash it well.
  2. In a pan add red chili, mustard seeds after it splutters add crushed garlic and mashed toor dal. Give it a quick stir and add 1- 2 cup water and salt to get charu/ rasam consistency. When it boils put off the flame and add lemon juice and cilantro to enhance its flavors.
  3. Serve it hot with rice!

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*