10 June, 2017


Posted in : SAARU/ RASAM on by : Divya Suresh Tags:

You can also call it as Lemon lentil soup…. ! During lemon season and summer season lemon saaru/rasam is made very often in almost all the south Indian house hold and that specially in our Brahmins community. It is eaten with hot steaming rice with one or two accompaniments like…Palya or Usli or Kosambari. There are plenty of health benefits   of using lemon in our diet. Since the lemon is used for that sourness in the saaru/rasam, no need to use tamarind. The method followed is very easy and it is definitely a less time consuming saaru/rasam recipe (though recipe of any kind of saaru is always quicker one)


Please click here for some more rasam recipes   mint saaru , carrot saaru , spinach saaru , menthya saaru , Potato saaru , pineapple saaru , watermelon saaru

Some more lemon recipes    crushed corn lemon rice , Lemon-ginger-chilli pickle , nimbe gojju , nimbe panaka , Lemon pickle


      Ingredients : 

  • Pigeon pea/toor dal/togari bele – 1 cup
  • Water – 8 cups
  • Green chilli – 4 nos., (adjust)
  • Lemon juice – 1/4 cup
  • Grated fresh coconut – 2 tbsp (optional)
  • Salt to taste

     other ingredients :

  • Ghee – 1 tbsp
  • Mustard seeds -1/3 tsp
  • Cumin seeds – 1&1/2 tsp
  • Black pepper powder – 1/4 tsp
  • Curry leaves – 1 tbsp
  • Hing – 1/4 tsp
  • Coriander leaves – 1 tbsp
  • Fenugreek powder – 1/2 tbsp (I use this much, but you can adjust)
  • Turmeric powder – 1/2 tsp




  • Wash and cook pigeon pea with 4 cups of water, then slightly mash it
  • Now add in remaining 4 cups of water, slit green chilli, salt and allow it to boil



  • Mean while prepare tempering using all the ingredients under the heading ‘ other ingredients ‘, (don’t burn)
  • Now pour this prepared tempering over the boiling lentil-water mixture



  • Add in coconut now if you are using it
  • Add in lemon juice, and turn off the flame, remove from the stove


  • Serve with hot steaming rice or as a soup