Name: Lemon Rasam / Elimchapazham Rasam recipe by Priya Vijaykrishnan at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

Add chopped tomatoes, green chillies, curry leaves and ginger in a wide vessel.
Add 3 cups of water, salt, turmeric and boil until the tomatoes are cooked well.
Once the tomatoes are cooked well, add the cooked and mashed moong dal and bring to a rolling boil.
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.

Similar Recipes