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Lemon Rasam / Elimchapazham Rasam

Jul-07-2017
Priya Vijaykrishnan
5 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Boiling
  • Basic recipe
  • Egg Free

Ingredients Serving: 4

  1. 2-3 tomatoes chopped finely
  2. 1-2 green chilies slit
  3. small piece of ginger chopped
  4. 2 tablespoon pressure cooked moong dal
  5. lemon juice from 1 lemon
  6. 1/2 teaspoon haldi/turmeric
  7. salt as needed
  8. fresh curry leaves
  9. fresh coriander
  10. 1 teaspoon mustard seeds
  11. 1/2 teaspoon ghee
  12. pinch of asafoetida
  13. 1 teaspoon pepper powder - freshly ground

Instructions

  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 (1)  

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Amrisha Vohra
Jul-10-2017
Amrisha Vohra   Jul-10-2017

Nice recipe...

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