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-Elumichai Rasam
Prep Time : 5 mins
Cook Time : 20 mins
Yields: 3 Cups
Recipe Category: Rasam/Soup Recipes
Recipe Cuisine: South 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
Yields: 3 Cups
Recipe Category: Rasam/Soup Recipes
Recipe Cuisine: South 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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Looks very refreshing...tickling rasam
ReplyDeleteSirisfood.com
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.
ReplyDeleteEven 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
Thank you very much
ReplyDeleteThis is a sure-shot recipe
ReplyDeleteHi 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.
ReplyDeletePaddu hi........your recipes are yummy,seems easy to prepare and described with clarity for a newby like me.This is an inspiration for me to try out more from here.Keep them coming.Thank you.
ReplyDeleteThe receipie is very well explained. Going to cook this in a while. Thank padhu
ReplyDeleteMade this today and got wonderful response, thank you for sharing
ReplyDeleteI tried today and it has come out good. Waiting for the responses :)
ReplyDeleteWith sambar powder it won't taste good.. instead can use jeera and pepper roughly powdered
ReplyDeleteWith sambar powder, it tastes awesome.I have been doing it for years. If you add jeera and pepper, that favor will dominate and it becomes pepper rasam and not lemon rasam.
DeleteHai padhu
ReplyDeleteWhy some people add sambar powder while preparing rasam ?
Even I add sambar powder but lesser quantity. It tastes good only.
DeleteDear padhu,
ReplyDeleteI would like to know whether the lemon juice has to be added to the cooled down rasam or hot rasam itself
Squeeze lemon juice, mix well and switch off the rasam. Then season it and add coriander leaves.
DeleteMade this rasam today and the rasam powder as well! Turned out very yummmm!!! THank you!
ReplyDeleteAwesome. Thank you.
ReplyDeleteVery similar recipe like my moms way of preparing lemon rasam..Thanks..Ur blog is so useful for lot of recipes..Keep going
ReplyDeleteWhenever I want to cook something as a hobby , I always go to your website. Thanks for posting so many varieties of dishes which are not only delicious but are also easy to follow.
ReplyDelete