Nimmakaya Charu (Lemon Rasam)

Nimmakaya Charu or Lemon Rasam
Nimmakaya Charu or Lemon Rasam

Winter is here and these days I long for something warm to eat or drink. One of the few things that can hit just the right spot either as a meal or as a drink is Nimmakaya Charu or Lemon Rasam.

This simple to make dish is tangy and goes well with warm rice and ghee, or you could just drink it like a soup.

Every time I order the clear lemon vegetable soup at an upscale chinese restaurant, my brother comments that I could just as well make and drink Nimmakaya Charu at home. 🙂


  1. Kandi Pappu/Tuvar Dal/Yellow Lentils – 1/4 Cup
  2. Lemon Juice – 3 tbsp
  3. Green Chillies – 2
  4. Mustard Seeds – 1/2 tsp
  5. Cumin Seeds – 1/2 tsp
  6. Pepper Powder – 1/4 tsp
  7. Ghee – 1/2 tsp
  8. Turmeric – A Large Pinch
  9. Corriander Leaves – A Few
  10. Salt to Taste


  1. Soak the kandi pappu in 1 Cup water for 30 to 60 minutes.
  2. Pressure cook the kandi pappu with the water for 3 whistles or till it is completely mashable.
  3. Drain and save the water in which the dal is cooked.
  4. Mash the dal completely.
  5. Add the previously drained water from the dal, 1.5 Cups of water, turmeric powder, and pepper powder.
  6. Bring to a boil.
  7. Turn off the heat.
  8. Let the charu cool and add the lemon juice.
  9. In a ladle, heat the ghee/oil.
  10. Add the mustard seeds and wait till they splutter.
  11. Add the cumin seeds and fry till they start to turn brown.
  12. Add the green chillies and fry for a minute.
  13. Add the seasoning, salt, and coriander leaves to the nimmakaya charu.
  14. Mix well.
  15. Serve warm with rice and ghee.


  • You can use oil for seasoning, but ghee gives the chaaru an irreplaceable flavour.


I would love to hear your thoughts and suggestions. Do leave me a comment.