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Lemon Rasam

Posted By Vardhini On May 19, 2011 @ 6:23 am In Blogging Marathon,Dry Curries,Healthy Recipes,Indian,Kid Friendly | 45 Comments

Day 4 of blogging marathon under the theme Kid’s Delight. While brainstorming the dishes to post for the marathon I gave my son the choice of rasam and purple cabbage or aloo paratha and of course the instant answer was rasam and purple cabbage. It is always nice to see the kid’s face light up when we make something which is their favorite. Don’t you all agree with me? So here it is the simple cabbage curry and tangy rasam for my son.

Lemon Rasam | Cooks Joy

Ingredients – Rasam
1 medium tomato chopped
Salt to taste
4 tbsp toor dal cooked
1 lemon (extract juice)
1/2 tsp oil
1/2 tsp mustard seeds
Curry and coriander leaves
Green chillies (Optional)

For masala – Rasam
1 tsp coriander seeds
1 tsp pepper
2 red chillies
2 tsp toor dal
1 tsp cumin seeds

Method – Rasam
Fry the masala ingredients except cumin seeds and let it cool.

Grind along with cumin seeds to a fine powder in a mixie. I always make this powder in bulk and store in an air-tight container.

Next take 2 cups of water and to it add the tomato pieces, salt, asafoetida and the masala powder. Adjust the quantity of powder to taste. You can always store the extra powder for later. Bring to a boil and let it boil for 10 minutes.

Next add the cooked dal and simmer for few minutes

Rasam has been simmering for a while. Turn off the stove and add the lemon juice. Taste and adjust the quantity of lemon juice.

Finally do the seasoning with mustard seeds. Garnish with curry and coriander leaves. Add chopped green chillies if using.

Now that is total comfort food right. The lemon along with the masala makes this dish an all time favorite. I love drinking this rasam .. don’t you. Get those cups out and enjoy every sip of this delicious rasam.

So here it is rice with rasam, purple cabbage and papad. My son’s lunch which he enjoyed happily and I was one happy mom :)


1. Store bought lemon juice can also be used.
2. Make the powder in bulk as it greatly simplifies rasam making.

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