Lemon Rasam or Elumichai Pazham Rasam is a quick and comforting lentil broth with lemon. Served as an appetiser or with steamed rice/ millets for lunch.
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 quick lentil broth) which can be sipped as soup as well as had with piping hot rice / cooked Lapsi. Elumichai Pazham (or lemon) rasam a.k.a Nimbehannina Saaru (in kannada) is a quick savior that you can put together for a meal.
Can be made in a jiffy if you have cooked dal (lentils) at home : it takes max 10 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.
4 reasons to love this Lemon Rasam (Elumichai Pazham Rasam).
- Simple, satvic (no onion/ garlic) + no tomatoes too (although some households add this)
- Super quick and comforting, gets ready in under 10 mins with some prep
- No need to add Rasam Powder / any spice powder
- Perfect for young kids, geriatrics, convalesence or a quick meal prep after a long, tiring day!
Other varieties of Rasam we make at home are:
Mysore Rasam, Vettalai Rasam (betel leaves Rasam) Garlic Rasam (Poondu Rasam) Jeeraga Milagu Rasam (Cumin-pepper Spicy Rasam) Poricha Rasam (Spiced lentil rasam) , Tomato Rasam etc are other varieties of Rasam usually made at home.
What can be served with this Lemon Rasam:
Any form of stir fry / Poriyal / Thoran or veg Kootu along with steamed rice / quinoa / Cooked millets is served. My mom loves it with Vazhai Thandu Usli (tender Banana stem stir fry). My elder one loves this rasam + rice with lemon pickle while I love this with Podalangai Paal kootu🙂
Let’s see how this Elumichai Rasam is 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 : 10 mins | Serves : 4
PIN FOR LATER
Ingredients to make Elumichai Rasam / Lemon Rasam:
- 1/4 cup Cooked Toor dal ( Thuvaram paruppu / pigeon peas)
- 1/4 tsp Turmeric
- 3 cups Hot water
- 2 TBSP Lemon juice (adjust tang)
- 1 tsp oil (or sub with ghee)
- 1 tsp Salt (or to taste)
- Tempering :
- 1 tsp Mustard seeds
- 1/2 tsp cumin seeds (jeera)
- 2 dry red chillies (broken)
- 1 sprig curry leaves
- 1 tsp chopped coriander leaves (chopped)
How to make Elumichai Rasam / Lemon Rasam:
- Soak dal and pressure cook Toor dal with turmeric and a drop of oil till mushy – takes 3 to 4 whistles in the cooker. If you have cooked moong / toor dal (cooked pigeon pea dal / split yellow gram), skip this step and proceed.
- 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 just before serving.
- Serve hot with steamed rice, pickle / papad and a simple stir fry like Podalangai Poodi Thooval
Elumichai Pazham Rasam Recipe | How to make Lemon Rasam
Equipment
- Pressure Cooker Opt : use instant pot / open pot to cook the lentils
- Thick Bottomed Pan
- Ladle
Ingredients
- 1/4 cup Cooked Toor dal Thuvaram paruppu / pigeon peas
- 1/4 tsp Turmeric
- 3 cups Hot water
- 2 TBSP Lemon juice adjust tang
- 1 tsp oil or sub with ghee
- 1 tsp Salt or to taste
- 1 tsp Mustard seeds
- 1/2 tsp cumin seeds jeera
- 2 dry red chillies broken
- 1 sprig curry leaves
- 1 tsp chopped coriander leaves chopped
Instructions
- Soak dal and pressure cook Toor dal with turmeric and a drop of oil till mushy – takes 3 to 4 whistles in the cooker. If you have cooked moong / toor dal (cooked pigeon pea dal / split yellow gram), skip this step and proceed.
- 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 just before serving.
- Serve hot with steamed rice, pickle / papad and a simple stir fry like Podalangai Poodi Thooval
Your post reminded me that I haven't posted a single rasam recipe even though I prepare it everyday. Love this rasam, Kalyani.
Even I love this simple rasam. Looks like it is going to be a day of lemon recipes for those doing Tamil cuisine. 🙂
You know i am a great fan of rasam , i must try the different versions you have on your blog . Lemon rasam sounds mouth watering ????
Hey its raining rasams today. Love this
I am really tempted to sip on some steaming hot rasam. Looks amazing and lemon rasam is my favorite 🙂
the pics are very beautiful Kalyani..deep lemon colored rasam on steamed rice ..is how i would like to end a long day most times
Another lovely rasam. 🙂 They are always everyone's favourite. Rasam with papad is a hearty meal for me.. 🙂
Nice pictures..I especially like the one with rice and this rasam..
Same pinch Kalyani. Even I made this but a little different. This is so tasty with hot rice. Love it..
Very comforting food love that picture with rice rasam and side dish perfect…
Yum, yummy looking lemon rasam Kalyani. Such a easy and comforting dish.
Comforting food and love your clicks. Yum
Your rasam looks so yummy Kalyani. And amazing clicks!!
I just saw Gayatri's rasam and now your post is tempting me again.You guys are killing me.Lovely rasam.
Lovely rasam Kalyani, looks delicious:)
Another version of ellumichai rasam,sounds inviting..
Can smell the flavor of this rasam, a different version from Gayathri's. Comforting food again.
I usually add a slit green chili and some chopped ginger also when its boiling! This is so perfect for the weather we are having now.
although I have tried a number of different rasams I havent done lemon yet must have such a bright flavor
I love to sip rasam no matter what the season is!! And that pic of rasam over the rice looks so appetizing Kalyani. I would love to have that plate right now…
Slurplicious kalyani!!! Looks very tempting!! Flavorful rasam! !
Good choice for E. Flavourful lemon rasam!!
Looks very tempting Kal. Lovely choice
Rasam is my all time favourite! It is a pure comfort food!
The cold winter rain is setting in and this means the comfort of lemon rasams with hot rice means everything. I love the colour of your lemon rasam.
Thanks Seema. We love this Lemon rasam in any season, but yes monsoon days and wintery nights make this special
This lemon rasam looks so comforting and so apt for these summers. It’s a great recipe to fall back on when you’re out of tomatoes since lime is added for the tanginess. The vibrant color of this rasam is so tempting!
Thanks Neha. Do try it out.. it tastes very yum with hot steamed rice..