Elumichai Pazham Rasam Recipe | How to make Lemon Rasam
Lemon Rasam or Elumichai Pazham Rasam is a quick and comforting lentil broth with lemon. Served as an appetiser or with steamed rice/ millets for lunch.
Equipment
- Pressure Cooker Opt : use instant pot / open pot to cook the lentils
- Thick Bottomed Pan
- Ladle
Ingredients
- ¼ cup Cooked Toor dal Thuvaram paruppu / pigeon peas
- ¼ teaspoon Turmeric
- 3 cups Hot water
- 2 tablespoon Lemon juice adjust tang
- 1 teaspoon oil or sub with ghee
- 1 teaspoon Salt or to taste
- 1 teaspoon Mustard seeds
- ½ teaspoon cumin seeds jeera
- 2 dry red chillies broken
- 1 sprig curry leaves
- 1 teaspoon chopped coriander leaves chopped
Instructions
- Soak dal and pressure cook Toor dal with turmeric and a drop of oil till mushy - takes 3 to 4 whistles in the cooker. If you have cooked moong / toor dal (cooked pigeon pea dal / split yellow gram), skip this step and proceed.
- Mash the dal well with the hot water.
- In a pan, add the mashed dal broth, salt and let it come to a rolling boil.
- Make the tempering with ghee / oil and all the tempering ingredients. Add to the boiling rasam and switch off.
- Transfer to a serving bowl, add in the lemon juice and mix well.
- PS: Once you add the lemon, the rasam cannot be re-heated as it would turn bitter. So add accordingly just before serving.
- Serve hot with steamed rice, pickle / papad and a simple stir fry like Podalangai Poodi Thooval
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