Lemon Thyme Rasam Recipe

Name: Lemon Thyme Rasam Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Tamarind (1 cup Tamarind Water); ¼ cup Split Pigeon Peas (1/4 cup Arhar dal (Split Toor Dal)); 2 tsp Rasam Powder (2 teaspoons Rasam Powder); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 piece Tomato (1 Tomato diced); ½ tsp Cumin Powder (1/2 teaspoon Cumin powder (Jeera)); ½ tsp Black Pepper (1/2 teaspoon Black pepper powder); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 1 tbsp Thyme (1 tablespoon Fresh Thyme leaves); 7 pieces Curry leaves (5 Curry leaves chopped finely + 2 Curry leaves); 0 pieces Table Salt (Salt to taste); 0 pieces Water (Water as needed); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 2 tsp Clarified Butter (2 teaspoons Ghee); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera))

Lemon Thyme Rasam Recipe - Rasam Recipes (Indian)

25 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Tamarind1 cup · 1 cup Tamarind Water
Split Pigeon Peas¼ cup · 1/4 cup Arhar dal (Split Toor Dal)
Rasam Powder2 tsp · 2 teaspoons Rasam Powder
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Tomato1 piece · 1 Tomato diced
Cumin Powder½ tsp · 1/2 teaspoon Cumin powder (Jeera)
Black Pepper½ tsp · 1/2 teaspoon Black pepper powder
Asafoetida¼ tsp · 1/4 teaspoon Asafoetida (hing)
Thyme1 tbsp · 1 tablespoon Fresh Thyme leaves
Curry leaves7 pieces · 5 Curry leaves chopped finely + 2 Curry leaves
Table Salt0 pieces · Salt to taste
Water0 pieces · Water as needed
Lemon Juice1 tbsp · 1 tablespoon Lemon juice
Clarified Butter2 tsp · 2 teaspoons Ghee
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)

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Steps

1To prepare Lemon Thyme Rasam Recipe, keep the tamarind water ready.
2Into a sauce pan, add the tamarind water, tomatoes, rasam powder, cumin powder, pepper powder, hing, a few curry leaves and salt into a pan. Add the thyme leaves, stir.
3Bring to a boil on medium-high heat and then simmer till the tomatoes are cooked.
4Clean and wash dal and pressure cook dal with enough water with 1 cup of water and turmeric powder for 3-4 whistles. Turn off the flame.
5Once the pressure from the cooker is released naturally. , whisk the dal and keep it aside.
6Add the dal to the tamarind tomato base and bring the thyme rasam to a boil and then reduce the stove to low flame. 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.
7Adjust salt and simmer for 3 more minutes and turn off the heat.
8While the rasam is cooking, in a tadka pan, heat a teaspoon of ghee and splutter mustard and cumin seeds. Add curry leaves, let it crackle and take it off heat. Pour the tadka to the Lemon Thyme rasam.
9Squeeze lemon to the Lemon Thyme Rasam recipe just before serving and pair it up with rice and beetroot poriyal recipe for lunch.