Lemon Rasam / Katt Saaru / Nimbu Saar Recipe

Lemon rasam ( saaru ), a simple and easy curry is available in almost all South Indian restaurants and is prepared in every household in South India. Basically, this pigeon pea ( toor dal ) belongs to the legume family and contains lots of proteins and complex carbohydrates. It contains the folic acid which is very essential for a pregnant lady where it helps in the development of brain in the foetus. Different types of dals can be prepared using varieties of vegetables. Here, I have shown the basic recipe using chillis and tomatoes.
It is usually consumed along with boiled rice.

How To Prepare Lemon Rasam ( katt saaru )

The time required to prepare this curry is roughly around 30 minutes and the ingredients mentioned here is enough for 4 servings.

Ingredients For Lemon Rasam ( katt saaru ) .

• Toor dal ( pigeon pea ) - 1 cup.

• Green chillis - 4.

• Tomato - 1.

• Salt - as required.

• Coriander leaves - 3 sprigs.

• Asafoetida - a small pinch.

• Lemon juice - 2 tbsp.

• Turmeric Powder - 1 tsp

• Ginger - 1 inch piece.

For Tadka.

• Oil or ghee - 2 tsp.

• Urad dal ( black gram dal ) - 1 tsp.

• Mustard seeds - 1 / 2 tsp.

• Curry leaves - 2 strings.

Method To Make Lemon Rasam / Kattu Saaru.

• Wash the toor dal in water, boil it in the pressure cooker till 3 whistles and keep it aside so that it cools down.

• Chop green chillis, tomatoes, ginger and coriander leaves.

• Remove the cooker lid when cooled.

• Take a vessel and add 2 cups of water, allow it to boil.

• Add chopped green chillis, tomatoes and ginger into the boiling water.

• Now add turmeric powder, salt and mashed dal into the vessel.

• Finally add a pinch of asafoetida and switch off the flame.

• Garnish with coriander leaves and lemon juice.

• Meanwhile heat a small pan with oil or ghee in it.

• Add broken red chilli, urad dal ,mustard seeds and curry leaves into it.

• When it starts spluttering, transfer the tadka into the boiled dal.

Your healthy and nutritious lemon rasam is ready to be served.!!!

Kitchen Masti Points.

1. Soaking the toor dal in water for 15 minutes is necessary since it fastens the cooking process.
2. You can add 1 / 2 tsp of jeera or cumin seeds while seasoning.
3. You can even add 1 - 2 cloves of chopped garlic for a different taste.
4. It is best to use ghee while preparing the tadka since it gives an excellent aroma to the curry.
5. The best combination along with lemon rasam and rice is teasle guard fritters.

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