Elumicham pazham Rasam | Lemon Rasam • The Magic Saucepan

This is one of the dish that is either a hit or a miss. Some people love it dearly and some loathe it, just like our family, the woman loves and the man hates it . Those who dislike quote only one reason "there is no special taste in this". Ironically the rest love it for the same reason - its unique flavour and aroma. A simple tangy liquid that gives a warmth and screams comfort food.

There are so many varieties of rasam. In all recipes, the basic liquid is tomato and or tamarind water flavoured with other flavouring ingredients. Based on that we have so many types. Garlic rasam, jeera rasam, some speciality like mysore rasam and pine apple rasam. Today's post is Lemon Rasam as lemon is the main ingredient of this week's BM.

Unlike the regular rasam, rasam powder is not the main spice ingredient. Green chilly and pepper contribute to the heat level. So add less of rasam powder and increase the other two if you want a more spicier rasam.

Mamidikaya Pappu | Mango Dal | Mangai Paruppu

Elumicham pazham Rasam | Lemon Rasam

A southern classic, rasam enriched with lemon juice and crush cumin and pepper.

Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 4

Ingredients

1 Medium sized Tomato
¼ Cup Tuvaram Parupu | Toor Dal
2 Green chillies, slit lengthwise
½ teaspoon Rasam Powder
Salt to taste
Juice of ½ Lemon or more acc to tanginess
1 tablespoon Ghee | Clarified butter
1 teaspoon Mustard seeds
3-4 Curry leaves, torn
½ teaspoon crushed Cumin Pepper
Coriander for garnish

Instructions

Pressure cook the dal with turmeric powder and keep aside. It should be soft and mushy.
Meanwhile in a saucepan, ( preferably narrow mouthed and long ) add 2 cups of water, chillies, salt and rasam powder. Crush the tomato with hand and add it.
Bring this to a rolling boil and let it be until the liquid reduces to almost half the quantity and the raw tomato smell goes off.
Now add the cooked dal mixture and about a cup of water.
Keeping it on a low flame, bring this mixture to a froth. Once it froths, turn off the stove immediately.
Heat a small kadai and add ghee. Add the mustard seeds and once it sputters, add the curry leaves, crushed cumin and pepper. Add this to the rasam. Check for salt and garnish it with coriander leaves.

Notes

Add lemon juice only at the end. Otherwise it will taste bitter. Also do not over heat the leftover rasam for the same above said reason. So try to finish it off immediately.
Also whenever making rasam, after adding dahl and the extra water you should not allow it to boil. It should just froth and a minute more will ruin the taste. It might not spoil the dish but there will be a distinct taste difference.

This post is for Blogging Marathon 46 under the theme "Lemon Recipes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46 here.

Comments

Chef Mireille says
December 04, 2014 at 4:23 am
havent tried the lemon version of rasam yet - must be so tart and tangy in a good way!
Pavani N says
November 24, 2014 at 2:02 pm
Such a hearty and delicious meal you got there Nisha. Lemon rasam sounds delicious.
Jayanthi Sindhiya says
November 24, 2014 at 10:47 am
Delicious and tangy rasam...
Harini-Jaya R says
November 21, 2014 at 3:25 am
Am I right in assuming that the rasam pot is made out of lead? The rasam made in a lead pot is supposed to have some healing properties and has a unique flavor.
sneha datar says
November 20, 2014 at 4:52 pm
Love lemon, made it recently yet to write the post.
Srivalli says
November 19, 2014 at 6:55 am
Nisha, you got that done so well!..I am yet to make a lemon rasam myself..your pictures surely tempt!
Priya Suresh says
November 19, 2014 at 6:09 am
Give me a bowl of this rasam, i can happily finish my lunch.
Archana Potdar says
November 18, 2014 at 5:07 pm
Like Vaishali says I love this version too! Both yours and Harini's are different and yum
Usha says
November 18, 2014 at 4:12 pm
I love rasam, period. May that be with lime or with tamarind or just tomatoes. your rasam looks very comforting.
vaishali sabnani says
November 18, 2014 at 4:32 am
I just checked Harinis version of Lemon Rasam and now its yours..Both are different and one better than the other. And I love that pot which you have used for serving it.
Varadas Kitchen says
November 18, 2014 at 4:09 am
A bowl of this rasam sounds really good right now.
Manjula Bharath says
November 18, 2014 at 3:59 am
wow such an comforting rasam there 🙂 looks so tempting , I wud love to drink a glass full now !!

Elumicham pazham Rasam | Lemon Rasam

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