Lemon Rasam Recipe | Elumichai Rasam is a traditional, flavorful, and healthful rasam recipe made with just a few simple ingredients. Rasam has a good flavour and taste when prepared in a traditional tin vessel such as Eeya Pathiram or Eeya Sombu. Only low flames should be used to make rasam in Eeya Chombu.
Next in this lemon rasam comes lemon, which shouldn’t be cooked or added when the rasam is too hot. So, once the rasam has warmed up after a few minutes, just squeeze some lemon juice and mix well. You can also temper and boil rasam with it, but I’ve tempered it separately and put it at the end of the process. For a fantastic flavour and taste, you can also add crushed ginger and ghee-roasted pepper powder.
Ingredients
- 1 Tomato
- 1/2 Lemon
- 1/4 Cup Mashed Toor dal
- a pinch Turmeric powder
- 2 Garlic Cloves (Crushed with skin)
- 1 Green Chilli
- 1 tbsp pepper Cumin powder
- Few Curry leaves
- Few Coriander leaves
- 1/4 tsp Mustard seeds
- 1/4 Cumin Seeds
- 1 Red Chilli
- a pinch asafoetida
- Salt
- Ghee
Directions
- Chop Tomatoes and mash them well in a bowl.
- Add slit green chilli, turmeric powder, crushed garlic cloves with some water and mix well.
- In a eeya chatti or in a pan add the mixture and boil it with salt, once it is boiled well and tomatoes get soft add mashed toor dal and continue to boil.
- Once it’s boiled well add pepper cumin powder and immediately switch off the stove.
- Garnish with coriander leaves.
- Heat ghee in a pan, splutter mustard seeds, cumin seeds then add red chilli, asafetida, curry leaves and give a mix.
- Add this tempering with the prepared rasam.
- Once rasam gets warm squeeze lemon on top of it and give a mix.
- Tasty Lemon Rasam is Ready.
- Serve with hot rice, poriyal.
Lemon Rasam Recipe | Elumichai Rasam
Lemon Rasam Recipe | Elumichai Rasam is a traditional, flavorful, and healthful rasam recipe made with just a few simple ingredients. Rasam has a good flavour and taste when prepared in a traditional tin vessel such as Eeya Pathiram or Eeya Sombu. Only low flames should be used to make rasam in Eeya Chombu.
⏲️ Prep Time
5 mins
⏲️ Cook Time
10 mins
🍴 Serves
4
🍲 Meal
Side Dish
Ingredients
- 1 Tomato
- 1/2 Lemon
- 1/4 Cup Mashed Toor dal
- a pinch Turmeric powder
- 2 Garlic Cloves (Crushed with skin)
- 1 Green Chilli
- 1 tbsp pepper Cumin powder
- Few Curry leaves
- Few Coriander leaves
- 1/4 tsp Mustard seeds
- 1/4 Cumin Seeds
- 1 Red Chilli
- a pinch asafoetida
- Salt
- Ghee
Directions
- Chop Tomatoes and mash them well in a bowl.
- Add slit green chilli, turmeric powder, crushed garlic cloves with some water and mix well.
- In a eeya chatti or in a pan add the mixture and boil it with salt, once it is boiled well and tomatoes get soft add mashed toor dal and continue to boil.
- Once it’s boiled well add pepper cumin powder and immediately switch off the stove.
- Garnish with coriander leaves.
- Heat ghee in a pan, splutter mustard seeds, cumin seeds then add red chilli, asafetida, curry leaves and give a mix.
- Add this tempering with the prepared rasam.
- Once rasam gets warm squeeze lemon on top of it and give a mix.
- Tasty Lemon Rasam is Ready.
- Serve with hot rice, poriyal.
