Lemon Rasam generally prepared using toor dhal and tomatoes. My easy to make version is so easy and is normally ready in minutes. At home everyone likes this version than the original version.This rasam comes in handy when you are running out of time. Especially if you have prepared a nutritious Stir fry/ Porial/ Thoran/Kootu, this is the best easy to prepare curry combination.

       Goes well with all dry curries. Curry will  look watery though i do not add any thing to thicken the curry but still is flavourful  and tasty. Try this someday when you are really running out of time. No soaking, no pressure. I'm sure you are going to love this ....

5 minutes Rasam

Lemon- 1 ½ -2
Oil- 2 teaspoons
Mustard seeds- ½ teaspoons
Fenugreek seeds/ Methi seeds- ¼ teaspoon
Asafetida- pinch
Turmeric- ¼ teaspoon
Coriander leaves- hand full
Curry Leaves- 1 sprig

To grind:

Garlic- 3 big cloves
Jeera- ¼ teaspoon
Pepper- ½ teaspoon
Coriander seeds- ½ teaspoon (optional)


  • Grind garlic, jeera, pepper, coriander seeds as a coarse powder.
  • Heat oil in a pan and splutter the mustard seeds; add fenugreek seeds and fry till golden colour.
  • Add curry leaves and asafetida. Add the ground powder and fry in the same oil for fifteen seconds.
  • Add turmeric powder; immediately add 2-3 cups of water and salt.
  • Sprinkle some chopped coriander leaves.Cook the rasam in low flame till you get the frothy stage on top of rasam.
  • Put off the gas and squeeze the lemon juice. Mix well and serve. Check the salt and add if you require more.
  • Yummy rasam ready in just under 5 minutes.
  • Dont allow the rasam to boil. The taste may turn bitter.