Lemon Rasam/Elumichai Rasam

There are many varieties of Rasams like Milagu Rasam, Paruppu Rasam, Pine Apple Rasam etc. I have posted many of them earlier. Each of these rasams are different in taste and flavor from the other. One more such Rasam is Lemon Rasam. This Rasam can be prepared in real quick time, but it is as tasty and flavorful as the other Rasams.

Ingredients:

Cooked Tur Dal (Pigeon Pea Lentil) – 2 tbsp

Tomato – 1 (finely chopped)

Green Chilli – 2

Chopped Coriander Tender Stalk – 1 tbsp

Curry Leaves – from 1 twig

Turmeric Powder – 1 pinch

Asafoetida – one pinch

Salt to taste

Roasted Cumin Seed Powder – ½ tsp

Lemon Juice – 1 to 2 tsp

Finely Chopped Coriander Leaves – 1 tbsp

For Tempering:

Oil or Ghee – 1 tsp

Mustard Seed – ¾ tsp

Curry Leaves – from 1 twig

Red Chilli – 1 (broken)

Method:

Take the chopped Tomato, Green Chill, Curry Leaves, Coriander Stalk, Curry Leaves, Salt, Turmeric Powder and Asafoetida in a vessel.

Mash the cooked Dal to a fine paste. Add ¼ cup of water, stir well and add to the vessel. This liquid mixture would attain a soupy texture. You can add water as per your preference.

Boil them together. When it comes to a boil, simmer for 5 to 6 minutes in medium flame.

Add the Pepper Powder. Cumin Seed Powder and chopped Coriander leaves.

In the meanwhile, heat Oil in a pan. Add Mustard, Red Chilli, Curry Leaves. Switch off the flame when the Mustard starts spluttering,

By this time, the Rasam would have come to a boil and the surface of the Rasam would become frothy. Pour the tempering into this Rasam and switch off the flame.

Add the lemon juice. Cover immediately with a lid and allow to rest before serving.

Traditionally, it is served with steamed Rice. You can serve this as a soup as well.