Lemon Rasam or Elumichai Rasam is one of the easiest and flavorful rasam. Rasam is made almost daily in majority of the South Indian homes.
While there are quite a few varieties of rasams that are prepared in our household, Lemon Rasam is one of the variety that can be prepared in a jiffy. We skip using tamarind in the preparation of this rasam and instead use lemon juice. Lemon juice lends the tartness/sourness to the rasam resulting in a lemony aroma, quite tasty and healthy too. Lemon Rasam can also be had as an appetizer. It goes well with hot steamed rice and any vegetable poriyal or crispy stir fry as a side dish or even appalams or pappad.
Tur dal – 50 gms
Tomato – 2 medium sized
Green chilli – 1 or 2
Asafoetida or hing or perungayam – a big pinch
Turmeric powder – ¼ tsp
Rasam powder – 1 ½ tsps
Lemon juice – 1 whole lemon
Salt to taste
Coriander leaves for garnishing
Oil or ghee – 1 tsp
Mustard seeds – ½ tsp
Jeera or cumin seeds – ½ tsp
Curry leaves – one or two sprigs
Prep time – 5 mins
Cook time – 20 mins
Total time – 25 mins
- Roughly chop tomatoes, slit the green chilli and finely chop the coriander leaves. Squeeze the lemon and extract juice. Keep everything ready.
- Wash the dal well in water until clear. Add 1 cup of water, turmeric powder, hing, tomatoes, green chilli and pressure cook until soft. Once done, mash well and transfer to a bowl.
- Add to the mashed dal, rasam powder, salt to taste and 1 ½ to 2 cups of water to get the desired rasam consistency.
- Simmer and boil the rasam on a low flame. When you see froth forming on the surface, immediately switch off the flame.
- Add lemon juice to the rasam and mix well.
- Heat a tadka pan with oil. Add mustard seeds and cumin seeds, let them splutter. Add the curry leaves and immediately add the tempering to the rasam.
- Garnish with finely chopped coriander leaves and serve hot.
Serve Lemon Rasam with hot steamed rice and any vegetable stir fry.
- I used the juice of one big lemon. Depending on the size, you can use 1 or 2 lemons.
- Since my rasam powder already had red chillies, I skipped adding it to the tempering. If your rasam powder does not contain red chilli, tear one or two red chillies and add it to the tadka with doing the tempering.
- Rasam is usually thin and watery consistency. Adjust the consistency by adding water accordingly.
- Never boil the rasam after the froth is formed. Immediately take off the heat.
- Add the lemon juice only after you switch off the flame. Sometimes adding lemon juice earlier and boiling it may make the rasam taste slightly bitter.