Nimbe hannina saaru recipe | How to make simple lemon rasam | No-dal no-tomato lemon rasam
By Latha on March 31st, 2020
Nimbe hannina saaru or simple lemon rasam recipe explained with step by step pictures and a video. This is a very easy and very easy lemon rasam or nimbe hannina saaru. This nimbe hannina saaru is prepared using lemon, red chilli, cumin seeds, salt, jaggery, mustard, methi seeds and curry leaves. This is a no-dal and no-tomato lemon rasam.
This tangy nimbe hannu saaru or simple lemon rasam is sour, sweet, a bit spicy, filled lemon flavour and a very good appetizer. Especially when you are down with cold and fever...this rasam is very soothing and comforting. You can find one more lemon rasam recipe on this website. Recently I posted one article about recipes from lemon peels. Which many found useful and I got a very good response from the readers. Also I have few more recipes using lemon like lemon ginger pickle, no-onion lemon rice, instant lemon pickle and moong dal lemon rasam recipes.
You can serve this simple lemon rasam with hot steming rice or serve it like soup.
If you are looking for more rasam recipes then do check Doddapathre rasam, Udupi rasam, cowpea rasam and fenugreek seed rasam, upsaaru, Mango rasam, avarekalu saaru and sabsige soppu (dill leaves) rasam recipes.
I have made a quick video on this nimbe hannina saaru recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 0 min
Cooking time: 5 min
Serves: 2 cups
Ingredients: (measuring cup used = 240ml)
- 1 medium sized lemon
- 1 tsp salt (or as per your taste)
- 4 tsp jaggery (or as per your taste)
- 2 cups of water
Ingredients for tempering:
- 1 red chilli
- 1 green chilli (optional)
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 tsp methi seeds
- A pinch of asafoetida
- 7 - 8 curry leaves
- 1 tbsp cooking oil
Instructions for making nimbe hannu saaru or simple lemon rasam:
- Take 2 cups of water in a container and keep it for boiling.
- Add in 1 tsp salt.
- Add in 2 tsp jaggery.
- Bring it to boil. Adjust the salt and jaggery level as per your taste.
- Bring it to rolling boil and switch off the stove.
- Add in lemon juice from a medium sized lemon.
- Next prepare tempering with oil, mustard seeds, cumin seeds and methi seeds.
- Add in broken red chillies and asafotida. You can add slit green chillies as per your spice level.
- Also add in few curry leaves.
- Pour this tempering over the saaru or rasam. Serve it with hot steaming rice or drink it like a soup.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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