Lemon Rasam / Elimchapazham Rasam | How to make Lemon Rasam / Elimchapazham Rasam

By Priya Vijaykrishnan  |  7th Jul 2017  |  
3.0 from 1 review Rate It!
  • Lemon Rasam / Elimchapazham Rasam, How to make Lemon Rasam / Elimchapazham Rasam
Lemon Rasam / Elimchapazham Rasamby Priya Vijaykrishnan
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

3

1





About Lemon Rasam / Elimchapazham Rasam Recipe

A variant of the flavorful rasam with a hint of lemon juice. Very good appetiser that enhances the taste buds.

Lemon Rasam / Elimchapazham Rasam is a delicious dish which is liked by people of all age groups. Lemon Rasam / Elimchapazham Rasam by Priya Vijaykrishnan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Lemon Rasam / Elimchapazham Rasam at many restaurants and you can also prepare this at home. This authentic and mouthwatering Lemon Rasam / Elimchapazham Rasam takes 5 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Lemon Rasam / Elimchapazham Rasam is a good option for you. The flavour of Lemon Rasam / Elimchapazham Rasam is tempting and you will enjoy each bite of this. Try this Lemon Rasam / Elimchapazham Rasam on weekends and impress your family and friends. You can comment and rate the Lemon Rasam / Elimchapazham Rasam recipe on the page below.

Lemon Rasam / Elimchapazham Rasam

Ingredients to make Lemon Rasam / Elimchapazham Rasam

  • 2-3 tomatoes chopped finely
  • 1-2 green chilies slit
  • small piece of ginger chopped
  • 2 tablespoon pressure cooked moong dal
  • lemon juice from 1 lemon
  • 1/2 teaspoon haldi/turmeric
  • salt as needed
  • fresh curry leaves
  • fresh coriander
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon ghee
  • pinch of asafoetida
  • 1 teaspoon pepper powder - freshly ground

How to make Lemon Rasam / Elimchapazham Rasam

  1. Add chopped tomatoes, green chillies, curry leaves and ginger in a wide vessel.
  2. Add 3 cups of water, salt, turmeric and boil until the tomatoes are cooked well.
  3. Once the tomatoes are cooked well, add the cooked and mashed moong dal and bring to a rolling boil.
  4. Lastly add the lemon juice and temper mustard seeds and asafoetida in ghee and pour it over the rasam. Garnish with fresh corriander and fresh ground pepper powder and serve hot with rice or sip it warm as is.

Reviews for Lemon Rasam / Elimchapazham Rasam (1)

Amrisha Vohra5 months ago

Nice recipe...
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