Lemon Rasam Recipe | Elumichai Rasam Recipe

Lemon Rasam Recipe aka Elumichai Rasam Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. It is also Nimmakaya Charu in Telugu and Kannada. This is slight watery (thin) rasam but definitely gives a soothing, warm feeling to the throat, if you have a cold and flu. I have used ginger in the recipe, so it can be called as Lemon Ginger Rasam, as all of us know both the lemon and ginger increases the immunity against coronavirus, also this is a must in my home every alternative day. This is the easiest one of all the rasam recipes as it can be prepared within 20 minutes and pairs well with hot rice and beetroot stir fry and papad. If interested, check my Tamil New year / Vishu recipes here…

Check my other Rasam Recipes like

• Tomato / Thakkali Rasam
• Mysore Rasam
• Neem Flower / Veppam poo Rasam
• Pepper / Milagu Rasam
• Dal / Paruppu Rasam
• Pineapple Rasam

Nimbu Rasam Recipe

Lemon Rasam Recipe | Elumichai Rasam Recipe

Priya Santhamohan

Lemon Rasam Recipe aka Elumichai Rasam Recipe is slight watery (thin) rasam but definitely gives a soothing, warm feeling to the throat, if you have a cold and flu. This is the easiest one of all the rasam recipes as it can be prepared within 20 minutes.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Rasam Varieties

Cuisine South Indian

Servings 3 People

Calories 100 kcal

Equipment

• Stovetop

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• ¼ Cup Toor Dal
• 2 Cups Water
• 1 Pinch Turmeric Powder
• 1 tsp Rasam Powder Link for Homemade Rasam powder
• 1 Tomato
• 1 Large Lemon
• Salt As Required
• 1 tbsp Coriander Leaves

To Grind

• 1½ tsp Jeera
• 1½ tsp Pepper Corns
• 2 Green Chilli
• 1 Small Piece Ginger

To Temper

• 2 tsp Oil / Ghee Link for Homemade Ghee
• 1 tsp Mustard Seeds
• 2 Red Chilli
• 1 Generous Pinch Hing
• 1 Sprig Curry Leaves

Instructions

 

• Chop the tomato finely, then measure and keep all the ingredients ready. Pressure cook 1/4 cup of toor dal with 1 cup of water.
• To a mixer, add the peppercorns, jeera, green chilli and ginger. Then, pulse it once coarsely.
• In a bowl, pour 1 cup of water and add the ground items. Heat 1 tbsp of ghee/oil in a pan and add the mustard seeds. Once it starts to splutter, add the red chilli, curry leaves and sprinkle hing.
• Add the tomato and saute till mushy. Now, pour the water with the ground ingredients. Then, add the turmeric powder, rasam powder and required salt.
• Once it starts to boil, add the water in the dal. Then, mash the dal well.
• Now, add the mashed dal and let the rasam boil for 2 to 3 minutes in low flame. Don’t boil furthermore, else the rasam won’t taste good. Switch off the flame and squeeze the lemon juice. Finally, garnish with coriander leaves.

  Serve this Lemon Rasam Recipe with hot steaming rice and Brinjal Mochai Curry.

Video

Notes

Tips for Elumichai Rasam Recipe

1. Adjust Chilli's and peppercorns as per spiciness required.
2. I used ginger in grinding, it can be replaced with 3 to 4 garlic flakes. But don't use ginger and garlic at the same time.
3. Tempering in ghee lends a wonderful aroma. But for the vegan version, do the tempering in oil.
4. Add hing and coriander leaves generously for an excellent flavour.
5. I used homemade rasam powder, but it can be replaced with sambar powder or both the powders can be skipped.
6. Always boil the rasam in low flame, else it loses its flavour.
7.  Never give more than one boil, or else the rasam wont taste good.
8. Always switch off the flame and then add the lemon juice, else the rasam turns bitter.
9. Also, lemon can be replaced with lime too.
10. The dal settles at the bottom in the rasam, therefore stir every time before use.
11. Never re-heat this Lemon Rasam Recipe otherwise it tastes bitter.

Keyword Elumichai Rasam Recipe, Lemon Ginger Rasam, Lemon Rasam Recipe

Elumichai Rasam Recipe

Method for Lemon Rasam Recipe

1. Chop the tomato finely, then measure and keep all the ingredients ready. Pressure cook 1/4 cup of toor dal with 1 cup of water. 

2. To a mixer, add the peppercorns, jeera, green chilli and ginger. Then, pulse it once coarsely.

3. In a bowl, pour 1 cup of water and add the ground items. Heat 1 tbsp of ghee/oil in a pan and add the mustard seeds. Once it starts to splutter, add the red chilli, curry leaves and sprinkle hing.

4. Add the tomato and saute till mushy. Now, pour the water with the ground ingredients. Then, add the turmeric powder, rasam powder and required salt.

5. Once it starts to boil, add the water in the dal. Then, mash the dal well.

6. Now, add the mashed dal and let the rasam boil for 2 to 3 minutes in low flame. Don’t boil furthermore, else the rasam won’t taste good. Switch off the flame and squeeze the lemon juice. Finally, garnish with coriander leaves.

Serve this Lemon Rasam Recipe with hot steaming rice and Brinjal Mochai Curry.

Lemon Rasam Recipe