Lemon Rasam/Elumichham Pazham Rasam/Lemon Rasam Recipe

South Indian Meals is never complete without rasam, there are different varieties of rasams and lemon rasam has a special place in it. The lemon rasam is made with thoor dhal or paasi paruppu so we get all the benefits of dhal and also in enriched with vitamin C because of the lemon juice. I used to crave this rasam a lot when I was pregnant and will ask my friend to make it and give. Ok guys, try out this lemon rasam you will surely love it. Check out my other  Rasam Varieties here...

Here’s how to make it with step by step photos…

Ingredients

Thoor dhal/Paasi paruppu	½ cup
Green chillies	3 -4 Split lengthwise
Ginger	½ inch piece finely chopped or grated
Tomato	1 finely chopped
Lemon	1 big or 2 small
Turmeric powder	¼ tsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Dry red chillies	2-3
Curry leaves	10
Garlic	2 cloves crushed
Cilantro	1 tbsp finely chopped
Oil	2 tsp
Asafoetida	One pinch

For Rasam powder

Black pepper corns	1 ½ tsp
Cumin seeds	1 tsp
Curry leaves	6-8

Preparation Time: 5 -7 minutes                              Recipe Category: Lunch, Rasam Varieties
Cooking Time: 15-20 minutes                              Recipe Cuisine: South Indian, Tamil Nadu
Serves: 5-6
Author: Priya Anandakumar

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

Dhuvadasi Rasam/Poricha Rasam

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam

Pomegranate Rasam/Madhulam Pazham Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi

SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala

Thoothuvalai Rasam/Thuthuvalai Rasam

Kalyana Rasam

Vendhaya Rasam/Fenugreek Seeds Rasam

Kollu Rasam/Horsegram Rasam

Veppam Poo Rasam/Neem Flower Rasam

Method

Wash the thoor dhal and pressure cook it with 1 ½ cup of water along with turmeric powder and keep it aside. 

Make rasam podi with the ingredients mentioned, it should be crushed and not to fine powder.

In a kadai heat oil, add  mustard seeds after it splutters add cumin seeds, red chillies, curry leaves, asafoetida and sauté for 2o sec. Now add the green chillies, ginger, tomatoes and sauté until mushy.

Open the pressure cooker after the steam releases, mash it masher and add another 1 ½ - 2 cups of water to it. Now add the cooked dhal, salt to the kadai and let it come to boil.

Add the crushed garlic, rasam powder, cilantro and boil for 5-7 min. Now switch off the stove.

Extract the juice from the lemon without seeds and add it to the rasam, and adjust according to your taste.

Delicious lemon rasam is ready. It can be served with potato roast, plantain fry or spicy chicken fry.

Note:

Never add the lemon juice when the rasam is boiling in the stove, add only after you switch off the stove, otherwise the rasam will start tasting bitter.

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