Lime Rasam

Category: Tasty Rasams
Description: This is a nice variation of the traditional rasam where
lime is used as a sour agent instead of tamarind.
Preparation Time: 15 mins


Lime juice – 3 tablespoons
Redgram dhal(toor dhal) – ½ cup(Coooked)
Tomato –1 medium (chopped)
Green Chilies – 1 slit
Ginger – 2″ piece(crushed)
Sambar powder – 1 teaspoon
Coriander leaves – a few Coriander and Cumin powder – 1 teaspoon
Salt – to taste

FOR SEASONING: Ghee – 2 tablespoons
Mustard seeds – ½ teaspoon
Curry leaves – 1 sprig
Coriander leaves – for garnishing


1.Take the cooked redgram dhal in a pan, mash thoroughly and add 3 cups of water.
2.To this add the chopped tomato,slit green chilli,turmeric powder, asafoetida powder,ginger,salt and a few curry and coriander leaves. asafoetida powder and allow it to boil.
3.When the mixture boils add the sambhar powder and allow it simmer for 5-8 minutes. Remove the rasam from the fire.
4.Heat the ghee in a small pan and add the mustard seeds, when it crackles add the cumin seeds and the remaining curry leaves and the coriander leaves and pour this in the rasam.
5.Add the lime juice to the rasam and mix gently.
6.Serve hot.

The same method can be followed for making Mint(Pudhina) rasam, in step 2 and 4 instead of the curry and coriander leaves fresh mint leaves should be added and the rasam should be covered and kept aside for a while for the rasam to absorb the mint flavor.