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Lemon Rasam: South Indian Spicy Soup
[Vegan]

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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Lemon Rasam: South Indian Spicy Soup [Vegan]

Rasam is a thin and very spicy southern Indian soup served alone or combined with other foods, such as rice, as a side dish. There are several different ingredients you can put into a rasam but this particular recipe uses pigeon peas, tomatoes, and a variety of spices and aromatics... Read More

Ingredients You Need for Lemon Rasam: South Indian Spicy Soup [Vegan]

For the Base:

2 tablespoons pigeon peas
2 medium tomatoes, finely chopped or ground to a paste
1/2 teaspoon sambar powder
1/4 teaspoon turmeric
Salt, to taste
8-10 curry leaves
2 tablespoons cilantro, finely chopped

For the Spice Powder:

1 1/2 teaspoons cumin seeds
1/2 teaspoon peppercorn
1-2 green chilis

For Tempering:

1 teaspoon mustard seeds
1/8 teaspoon fenugreek seeds
1/4 teaspoon asafoetida
1 dry red chili

For Topping:

Lemon juice

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How to Prepare Lemon Rasam: South Indian Spicy Soup [Vegan]

Cook the pigeon peas peas until mushy. Add 1/2 cup water, mash well, and keep aside.
Grind the ingredients for the spice powder.
In a bowl, add the chopped or ground tomatoes, freshly ground spice powder, sambar powder, turmeric powder, and salt.
Stir in the cooked peas and cilantro.
In a small saucepan, heat 2 teaspoons oil, add the mustard and fenugreek seeds, and once the seeds start to splutter, add asafoetida, dry red chili, and curry leaves.
Add the tomato-peas mixture and bring to a boil.
Turn off the heat and add the lemon juice. Sprinkle some cilantro and cover the pot and let sit for a few minutes before serving. Serve hot with steamed rice and curry.

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