Sometimes, after a heavy food binge or perhaps in cold weather, one craves for simple fuss-free food … on such days, for most of us at home, its Rasam (or a simple broth) which can be sipped as soup as well as had with piping hot rice / cooked Lapsi.I love this Lemon Rasam (Elumichai Pazham Rasam). Simple, satvic (no onion/ garlic) and comforting – thats how we like it. Can be made in a jiffy if you have cooked dal (lentils) at home : it takes max 15 mins to put this together while the rest of the meal is prepped. I served it with a simple dish of steamed rice, steamed broccoli stir fry. Goes well with pickle and papad too.
Other varieties of Rasam we make at home are:
Let’s see how its made at my place.
Elumichai Rasam – Lemony broth (Rasam) |
Gluten Free Lentil broth flavoured with Lemon (can be made vegan too)
Prep time : 10 mins, cook time : 5 mins | Serves : 4
PIN FOR LATER
- Cooked Toor dal / Thuvaram paruppu / pigeon peas – 1/4 cup
- Turmeric – a pinch
- Hot water – 2 cups
- Lemon juice – 1 TBSP
- Ghee / oil – 1 tsp (use oil for vegan version)
- Salt – to taste
- Tempering : Mustard seeds, jeera / cumin seeds, red chillies broken (2 nos), chopped curry leaves and coriander leaves.
- Soak dal and pressure cook Toor dal with turmeric and a drop of oil till mushy – takes 3 to 4 whistles in the cooker.
- Mash the dal well with the hot water.
- In a pan, add the mashed dal broth, salt and let it come to a rolling boil.
- Make the tempering with ghee / oil and all the tempering ingredients. Add to the boiling rasam and switch off.
- Transfer to a serving bowl, add in the lemon juice and mix well.
- PS: Once you add the lemon, the rasam cannot be re-heated as it would turn bitter. So add accordingly
- Serve hot with steamed rice, pickle / papad and a simple stir fry