Elumicham pazham Rasam | Lemon Rasam II • The Magic Saucepan

For the second day of marathon under the Lemon recipes, I have another version of lemon rasam. The essence of the broth is ginger, chillies and coriander. A perfect meal for the cold days that gives a warmth and comfort.

Mamidikaya Pappu | Mango Dal | Mangai Paruppu

Elumicham pazham Rasam | Lemon Rasam

A southern classic, rasam, enriched with lemon juice in a ginger-chilli-cilnatro broth.

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
Salt to taste
Juice of ½ Lemon or more acc to tanginess

For Grinding

2 Green chillies, slit lengthwise, divided
Few coriander leaves
½" piece Ginger

For Tempering

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.
Crush one green chilli, ginger and coriander leaves into a fine paste.
Meanwhile in a saucepan, ( preferably narrow mouthed and long ) add 2 cups of water, chillies, salt and the ground mixture. 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 smell of the tomato and the ground paste 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 4:54 am
using ginger makes this a perfect version of rasam to ward off the winter colds
Pavani N says
November 24, 2014 at 2:01 pm
Such a comforting and delicious rasam for the chilly winter days.
Jayanthi Sindhiya says
November 24, 2014 at 11:48 am
A tasty comfort food. Love the pictures!
Usha says
November 23, 2014 at 3:20 am
Indeed a comforting rasam on cold winter days.
Harini-Jaya R says
November 23, 2014 at 2:20 am
Love this version of rasam
sneha datar says
November 21, 2014 at 11:29 am
A yummy rasam.
Archana Potdar says
November 20, 2014 at 5:08 pm
Wow love this yummy rasam.
Varadas Kitchen says
November 19, 2014 at 12:06 pm
An elaborate version of rasam. So good in this weather.
Srivalli says
November 19, 2014 at 7:19 am
Wow another version?..bring them on...love your classic mood you have created in your setup Nisha..
Priya Suresh says
November 19, 2014 at 6:11 am
Am lost, dunno which one to chose, both urs versions rocks Nisha, such a fabulous click.
Nivedhanams Sowmya says
November 19, 2014 at 5:32 am
can have this anytime!!! comfort food!!
Manjula Bharath says
November 19, 2014 at 3:16 am
wonderful setup there , such an comfy and warm rasam 🙂 very aromatic one and tempting me !!
vaishali sabnani says
November 19, 2014 at 2:31 am
Wow another rasam..would love to sip on it. Delicious.
Srividhya says
November 19, 2014 at 2:24 am
Comfort food. Loved your pictures and the photography and the background. Great

Elumicham pazham Rasam | Lemon Rasam II

View other "What is Rasam ?" recipes

Did you try this recipe ?

Monthly Digest

View other "What is Rasam ?" recipes

Did you try this recipe ?

Monthly Digest

Reader Interactions

Comments

Leave a Reply Cancel reply