Lemon Rasam (or Elumichai Rasam) is a tangy and flavorful South Indian delicacy made with lemon juice, toor dal, and a freshly ground spice powder. Unlike the traditional rasam that uses tamarind for its sourness, this rasam uses freshly squeezed lemon juice, giving it a refreshing citrusy zing. The combination of spicy, tangy, and savory flavors makes it both delicious and comforting.
Lemon Rasam is particularly popular during the rainy season or when you’re feeling under the weather. The immune-boosting properties of the ingredients, such as lemon (rich in vitamin C), garlic, and pepper, make this rasam an excellent remedy for coughs, colds, and other seasonal illnesses. It’s a perfect dish to warm you up and soothe your throat during cold weather.
This Nimbu Rasam or Lemon Saaru can be enjoyed in two variations: with dal for a thicker consistency, or without dal, served as a clear soup. Either way, it makes for a nourishing and healthy dish that is light on the stomach and easy to prepare.
Ingredients-
For Masala-
Cumin seeds-1 tsp
Pepper-1/2-1 tsp
Coriander seeds-1 Tbsp
Green chillies-2 nos
Garlic- 4-6
Ginger-1 inch piece
Other Ingredients-
Cooked toor dal -1/4 cup
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Red chillies-2 nos
Turmeric powder-1/2 tsp
Lemon juice -2 Tbsps or as required
Asafoetida a pinch
Curry leaves
Coriander leaves
Salt
Oil or Ghee-1 tsp
Recipe Video
Method
👉Powder the ingredients given under Formasala coarsely without adding any water set aside.
👉Cook and mash the toor dal set aside.
👉Heat oil or ghee in a kadai add mustard seeds, cumin seeds,red chillies, curry leaves and allow it to splutter.Add the ground masala and sauté for few seconds.
👉Add the cooked dal, turmeric powder,salt and 2 cups of water and allow it to boil until frothy.
👉Garnish with chopped coriander leaves and switch off the gas and allow it to cool down a bit.
