Lemon Thyme Rasam Recipe
A vegetarian South Indian Recipes recipe with tamarind water, arhar dal (split toor dal), teaspoons rasam powder. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
15 steps- 1
To prepare Lemon Thyme Rasam Recipe, keep the tamarind water ready
tamarind water(1 cup)teaspoons rasam powder(2)fresh thyme leaves(1 tablespoon)water - as neededlemon juice(1 tablespoon) - 2
Into a sauce pan, add the tamarind water, tomatoes, rasam powder, cumin powder, pepper powder, hing, a few curry leaves and salt into a pan
tamarind water(1 cup)teaspoons rasam powder(2)turmeric powder (haldi)(1/4 teaspoon)tomato - diced(1)cumin powder (jeera)(1/2 teaspoon)black pepper powder(1/2 teaspoon)fresh thyme leaves(1 tablespoon)curry leaves - chopped finely(5)salt - to tastewater - as neededcumin seeds (jeera)(1/2 teaspoon)curry leaves(2) - 3
Add the thyme leaves, stir
fresh thyme leaves(1 tablespoon)curry leaves - chopped finely(5)curry leaves(2) - 4
Bring to a boil on medium-high heat and then simmer till the tomatoes are cooked
tomato - diced(1) - 5
Clean and wash dal and pressure cook dal with enough water with 1 cup of water and turmeric powder for 3-4 whistles
tamarind water(1 cup)teaspoons rasam powder(2)turmeric powder (haldi)(1/4 teaspoon)cumin powder (jeera)(1/2 teaspoon)black pepper powder(1/2 teaspoon)water - as needed - 6
Turn off the flame
- 7
Once the pressure from the cooker is released naturally
- 8
, whisk the dal and keep it aside
- 9
Add the dal to the tamarind tomato base and bring the thyme rasam to a boil and then reduce the stove to low flame
tamarind water(1 cup)teaspoons rasam powder(2)tomato - diced(1)fresh thyme leaves(1 tablespoon) - 10
Let the rasam simmer for 5 minutes or more, so that the raw taste of the chilli in the rasam powder incorporates well into the rasam
teaspoons rasam powder(2)turmeric powder (haldi)(1/4 teaspoon)cumin powder (jeera)(1/2 teaspoon)black pepper powder(1/2 teaspoon)salt - to taste - 11
Adjust salt and simmer for 3 more minutes and turn off the heat
salt - to taste - 12
While the rasam is cooking, in a tadka pan, heat a teaspoon of ghee and splutter mustard and cumin seeds
teaspoons rasam powder(2)cumin powder (jeera)(1/2 teaspoon)teaspoons ghee(2)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 13
Add curry leaves, let it crackle and take it off heat
fresh thyme leaves(1 tablespoon)curry leaves - chopped finely(5)curry leaves(2) - 14
Pour the tadka to the Lemon Thyme rasam
teaspoons rasam powder(2)fresh thyme leaves(1 tablespoon)lemon juice(1 tablespoon) - 15
Squeeze lemon to the Lemon Thyme Rasam recipe just before serving and pair it up with rice and beetroot poriyal recipe for lunch
teaspoons rasam powder(2)fresh thyme leaves(1 tablespoon)lemon juice(1 tablespoon)
Rate this recipe
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Lemon Thyme Rasam Recipe
A vegetarian South Indian Recipes recipe with tamarind water, arhar dal (split toor dal), teaspoons rasam powder. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To prepare Lemon Thyme Rasam Recipe, keep the tamarind water ready
tamarind water(1 cup)teaspoons rasam powder(2)fresh thyme leaves(1 tablespoon)water - as neededlemon juice(1 tablespoon) - 2
Into a sauce pan, add the tamarind water, tomatoes, rasam powder, cumin powder, pepper powder, hing, a few curry leaves and salt into a pan
tamarind water(1 cup)teaspoons rasam powder(2)turmeric powder (haldi)(1/4 teaspoon)tomato - diced(1)cumin powder (jeera)(1/2 teaspoon)black pepper powder(1/2 teaspoon)fresh thyme leaves(1 tablespoon)curry leaves - chopped finely(5)salt - to tastewater - as neededcumin seeds (jeera)(1/2 teaspoon)curry leaves(2) - 3
Add the thyme leaves, stir
fresh thyme leaves(1 tablespoon)curry leaves - chopped finely(5)curry leaves(2) - 4
Bring to a boil on medium-high heat and then simmer till the tomatoes are cooked
tomato - diced(1) - 5
Clean and wash dal and pressure cook dal with enough water with 1 cup of water and turmeric powder for 3-4 whistles
tamarind water(1 cup)teaspoons rasam powder(2)turmeric powder (haldi)(1/4 teaspoon)cumin powder (jeera)(1/2 teaspoon)black pepper powder(1/2 teaspoon)water - as needed - 6
Turn off the flame
- 7
Once the pressure from the cooker is released naturally
- 8
, whisk the dal and keep it aside
- 9
Add the dal to the tamarind tomato base and bring the thyme rasam to a boil and then reduce the stove to low flame
tamarind water(1 cup)teaspoons rasam powder(2)tomato - diced(1)fresh thyme leaves(1 tablespoon) - 10
Let the rasam simmer for 5 minutes or more, so that the raw taste of the chilli in the rasam powder incorporates well into the rasam
teaspoons rasam powder(2)turmeric powder (haldi)(1/4 teaspoon)cumin powder (jeera)(1/2 teaspoon)black pepper powder(1/2 teaspoon)salt - to taste - 11
Adjust salt and simmer for 3 more minutes and turn off the heat
salt - to taste - 12
While the rasam is cooking, in a tadka pan, heat a teaspoon of ghee and splutter mustard and cumin seeds
teaspoons rasam powder(2)cumin powder (jeera)(1/2 teaspoon)teaspoons ghee(2)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 13
Add curry leaves, let it crackle and take it off heat
fresh thyme leaves(1 tablespoon)curry leaves - chopped finely(5)curry leaves(2) - 14
Pour the tadka to the Lemon Thyme rasam
teaspoons rasam powder(2)fresh thyme leaves(1 tablespoon)lemon juice(1 tablespoon) - 15
Squeeze lemon to the Lemon Thyme Rasam recipe just before serving and pair it up with rice and beetroot poriyal recipe for lunch
teaspoons rasam powder(2)fresh thyme leaves(1 tablespoon)lemon juice(1 tablespoon)
Rate this recipe
