Wednesday, August 26, 2009

Lemon Rasam

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.

Lemon Rasam

Lemon Rasam-Elumichai Rasam

Lemon Rasam

 Prep Time : 5 mins
 Cook Time : 20 mins 
 Yields3 Cups
 Recipe CategoryRasam/Soup Recipes
 Recipe CuisineSouth Indian-Tamil Brahmin

   Ingredients needed

   Toor dal (arhar dal) -1/4 cup
   Ripe Tomatoes-2
   Rasam Powder -1 1/2 tsp
   Ginger -small bit (crushed or finely chopped)
   Green chillies -1 (slit it )
   Asafoetida -a pinch
   Turmeric Powder -1/4 tsp
   Curry Leaves - few
   Salt as needed
   Fresh Lemon juice -2 tbsp +1 tsp

   For the seasoning

   Ghee -1 tsp
   Mustard seeds-1/4 tsp
   Cumin seeds/Jeera seeds -1/4 tsp
   Curry leaves - few

   For garnishing

   Coriander leaves - finely chopped


Preparation

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.

Method

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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5 comments:

  1. Looks very refreshing...tickling rasam

    Sirisfood.com

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  2. We tried this lemon rasam yesterday and it turned out sooooooooooo good and the taste was fabulous.I can not thank you enough...I always love & prefer homemade food only but when I came abroad I couldn't do anything and very much upset with the food but we are gifted that we could find your webspace through google and now after trying your recipes I have started liking the food I prepare like anything & now I love & enjoy cooking.
    Even my friends praise me saying that I am a good cook and all the credit goes to you only.Myself and myfriends totally loved all your recipes we have tried sofar from your webspace.Thanks for this lovely recipe.

    Ravi

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  3. Hi padhu I tried this recipe but instead of rasam powder I used pepper powder and cumin seeds powder.. Almost OK. But I need more taste and delicious.

    ReplyDelete

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