There are four different ways of making Lime Rasam, according to the Queen of Tamil Food, Meenakshi Ammal. This is the first of the methods. Lime Rasam, made with green chillies and a base of toor dal for that slightly silky texture. The green chillies give a fresh green taste with the lime juice. There is no tamarind in this recipe as the lime adds sufficient sourness. In this version of Lime Rasam, very little spice is used beyond the chillies, some asafoetida and mustard seeds. It is deliciously hot and tangy. Perfect for a hot day (I like to make it in summer when it is 43C).

Similar recipes include Saaru, Poritha Rasam, Mysore Rasam, Pepper Rasam, and Tomato Lentil Rasam. There is also a version of Lime Rasam without the toor dal. Or browse our 30 Indian Dishes for Mid Summer.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Early Summer recipes.

Lime Rasam with Green Chillies | First Method

ingredients

0.5 cup toor dal

pinch asafoetida

6 – 8 green chillies (or to taste), chopped

1.5 – 2 limes, depending on size

coriander leaves to garnish

curry leaves to garnish

tadka

1 tspn brown mustard seeds

2 Indian dried red chillies

2 tspn ghee

method

Cook the dal in plenty of water until soft and very mushy.

Take the water from the top of the cooked dal and make up to 2 cups with water.

Saute the chillies in a little ghee just until the rawness goes, and add to the dal water. Bring to the boil and add the asafoetida.

Add the cooked dal to the boiling rasam, and make up to 4 cups. Bring to the boil again and then remove from the heat.

Add the strained juice of the limes.

Make a tadka of the mustard seeds and chillies in the ghee and add to the rasam. Garnish with coriander leaves and crushed curry leaves, and serve.

recipe notes and alternatives

Tomatoes can be added to this rasam. Chop finely or puree and add with the chillies. Allow the rasam to boil a little to remove the rawness from the tomatoes. Also, reduce the amount of lime juice added when using tomatoes.