Lemon Soup (Nimmakaya Charu / Lemon Rasam)

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Lemon Soup (Nimmakaya Charu / Lemon Rasam)

Refreshing lemon soup, tempered with a spicy aftertaste.

Course Indian Soup
Cuisine Indian
Cook Time 23 minutes
Servings 2


Spice Blend –


  • ½ cup Split Green gram cooked & mashed
  • 2 tsp Lemon Juice
  • 4 cups Water
  • 2 Onion finely chopped
  • ½ tbsp Ghee


  1. Method –

    • In a large pan, add in the water, split green gram, salt, pepper half the curry leaves and the turmeric. Bring to a boil then reduce to a medium flame – leave this cooking for 10-15 minutes.

    • Meanwhile, in a small saucepan heat the ghee over a low-medium flame. Add in the remaining spices apart from the asafoetida. Stir constantly over the heat until the seeds begin to brown – about 3 minutes.

    • Add in the onions, tomatoes and asafoetida – combine and sauté for 5 minutes. Remove from the heat and set aside until it has cooled slightly.

    • Add the lemon juice and onion-tomato mixture into the split green pan and combine.

    • Garnish with coriander leaves and serve warm.

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