Rasam is a South Indian soup common in all South Indian homes especially Tamil Brahmins. You can prepare Lemon rasam in a jiffy. It is easy and also tastes delicious. During lemon season I prepare this rasam often. It goes well with hot steaming rice and any vegetable curry or stir fry. Since lemon is used, tamarind is not needed for this rasam. Today let us learn how to make Lemon Rasam/elumichai rasam following this easy recipe.
Soak tur dal in 3/4 cup of hot water for 15 minutes before cooking to save cooking time and energy. Pressure cook dal with a pinch of turmeric powder until soft. Mash it well and keep it aside.
Take a cup of water, add chopped tomatoes, turmeric powder, rasam powder, slit green chilli, ginger, hing, salt needed and curry leaves.
Simmer and boil until the raw flavour goes.(it will take approximately 15 minutes)
After the raw flavor of the rasam powder goes, mix cooked tur dal with needed water (1- 1 1/4 cup of water ) and add it to the rasam.
When you see froth forming on the surface, turn off the heat/switch off the flame. You should never boil the rasam as it will loose its favor and will not taste good.
Add fresh lemon juice and mix well.
Heat a tsp of ghee, add mustard seeds, jeera seeds, when it splutters, add curry leaves and pour it over the rasam.
Garnish with finely chopped coriander leaves and enjoy!
Note - If you do not have rasam powder, you can use sambar powder also. Find more South Indian Rasam Recipes
Keep it mind that rasam should be boiled only on low flame for it to taste delicious.
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