Dinner, Indian, Lunch, South Indian

Lemon Rasam

Posted by Mekhala on

Lemon Rasam in my opinion is one of the easiest & simplest of South Indian dishes to prepare.

Rasam prepared in an eeya chombu (vessel made of tin) enhances its flavour and reminds you of your grandmother and mother’s secret recipe of making the best rasam in the world. This is one vessel that gets passed on from generation to generation. Unfortunately, in today’s urban lifestyle, cooking in an eeya chombu has lost its glory. Rasam or curd prepared in this vessel tastes so heavenly!

Rasam is that comfort food that you can have anytime of the day whether it is with rice or just as a bowl of soup or with medu vada. It is bursting with flavours and filled with spices. It boasts of numerous health benefits and is a go to dish that your mom prepares for you when you are ill. The pepper and turmeric in it have magical powers to make you feel better.

PS – It is said that you haven’t mastered the art of cooking in an eeya chombu until you have melted a few of them. So go ahead and try it out.

⏱️ Preparation time: 5 minutes

🍲 Cooking time: 30 minutes

⏳ Total duration: 35 minutes

Type of meal: Lunch / Dinner / Soup

Cuisine: South Indian

🍽️ Serves up to 4 persons (makes about 1 litre of rasam)

Ingredients:

  1. Tomato: 2 (medium size) 
  2. Curry leaves: 1 sprig (use half while making the rasam and add the rest for tempering)
  3. Rasam powder https://corianderkitchen.in/2020/06/26/rasam-powder/: 1 tbsp
  4. Ginger: 1 bulb
  5. Green chilli: 2 (slit lengthwise)
  6. Salt as per taste
  7. Turmeric powder: 1/4 tsp
  8. Toor dal (Split Pigeon Pea / Arhar Dal): 1/2 cup
  9. Black pepper: pinch (crushed / powdered)
  10. Lemon: 1
  11. Water: 4 to 5 cups
  12. Coriander leaves: finely chopped

For tempering:

  1. Ghee (clarified butter) – 2 tsp
  2. Mustard seeds – 1 tsp
  3. Curry leaves: 4 to 5 leaves

Instructions:

  • For cooking the Toor Dal, wash it well in running water at least 2 times.
  • In a large vessel, add 2-3 cups of water and a pinch of turmeric powder to the toor dal and pressure cook it on medium flame up to 4-5 whistles.
  • Pour the dal water in a bowl. Nicely mash the dal such that it becomes a smooth paste. Take one ladle of dal and pour it into the bowl having the dal water and mix it well and keep it aside.  
  • For preparing the rasam, while the dal cooks, in a large vessel, add 2 cups of water, 1 bulb of grated ginger, 2 green chilli (slit lengthwise), 4 big chunks of one tomato, half a sprig of curry leaves (about 4-5 leaves), 1 tbsp rasam powder, 1/4 tsp turmeric powder, salt as per taste and stir well.
  • Cook on low to medium flame for about 8-10 minutes. Keep stirring occasionally.  You’ll now be able to smell the aroma of the rasam.
  • Once the tomatoes are soft and mushy, take them out in a bowl and mash them nicely. Put them back into the vessel.
  • Add one more tomato (4 chopped pieces) into the vessel and let it cook for 2 to 3 minutes.
  • Now, pour the dal water into the vessel and let it cook along with the rest of the ingredients for about 5 to 7 minutes.
  • The tomato would have cooked well by now and the rasam will start bubbling.
  • For tempering, in a tempering ladle, add 2 tsp ghee. When it becomes hot, add 1 tsp mustard seeds. Once the seeds sputter, switch off the gas and add 4 to 5 curry leaves to this. Pour the tempering into the vessel. 
Bubbles seen on the sides of the vessel indicates that the rasam is almost ready
  • Based on your spice levels, add a pinch of black pepper powder for  additional flavour (optional). Taste and add additional salt and water to adjust consistency (if required). 
  • Give it a nice stir and bring it to a boil and switch off the gas.
  • Add lemon juice and garnish it with a handful of chopped coriander leaves.
  • Hot and flavoursome Lemon Rasam is ready to be devoured. Serve it with rice and dal or have it as a bowl of soup.
Picture of rasam ready to be served

Notes:

  1. Preferably use an eeya chombu for making the rasam for better taste and flavour.
  2. Once cooked, the dal must be soft. Under cooked dal will not mash well and hence will come in your mouth when you are slurping the rasam.
  3. After you keep the dal in the cooker for cooking, start preparing the rasam simultaneously.
  4. You can add an extra tomato (if you wish to) in case you want your rasam to be more tangy.
  5. When the rasam starts bubbling, it means that it’s almost ready. Ensure that the rasam does not start boiling as that can change the taste.

Bon Appetit!

Lemon Rasam

Rasam powder recipe https://corianderkitchen.in/2020/06/26/rasam-powder/