For the alphabet E, this delicious easy rasam recipe is what I chose from a cook book which my mum gave. Though I have tried some versions of rasam like Paruppu Rasam, Poricha Rasam, Mysore rasam, Murungai Poo Rasam, Thengai Paal Rasam. But have never tried rasam with lemon. Usually rasam is based on tamarind for the sourness. But in this rasam, lemon juice is used for the tang. And the whole recipe is so much different from the other rasam recipes. This uses sambar powder. I just adapted the recipe in the booklet to suit our taste. So the recipe is a mix of my usual rasam combined with the one from the book. Sruti is never a fan of rasam and so she just stayed away from it. But both me and hubby loved it so much. I even relished it as a soup and it was just perfect.
Usually rasam recipes in cook books ask to cook toor dhal and add it. But my mum never prepared dhal just for rasam. Whenever she made sambar or paruppu, only then she made rasam. She usually add some extra water to cook dhal. Once it is cooked, the water is transferred to another bowl and used to make rasam. The dhal then goes into paruppu or sambar. In my MIL’s place, they just use water for rasam and never used dhal. So when I made rasam with dhal water, hubby loved it. Again, I used to make rasam like my mum with out garlic or spice powders, but at MIL’s place, garlic is a must. Now after 11 years, I have combined both the recipes to create my own recipe and our family members on both sides love it. This is how recipe evolves in every family generation after generation. I think my daughter might end up with another type of rasam. Who knows?
Ingredients:
Toor Dhal cooked Water – 1cup
Lemon Juice – 4-5 tbs
Salt -to taste
Sambar Powder-2 tsp
Cumin Powder – 1 tsp
Pepper Powder – 1/2 tsp
Tomato – 1
Garlic – 3-4 pods
Red Chilly -2
Coriander Leaves – 2-3 tbs
For Tempering:
Oil-1 tbs
Mustard Seeds -1 tsp
Cumin Seeds -1 tsp
Fenugreek Seeds -1 /4 tsp
Asafoetida/ Hing/ Perungayam – 1/4 tsp
Curry Leaves – 1 sprig
Procedure:
In a pan mix together 3 cups of water, sambar powder, crushed garlic, crushed tomato, cumin powder, pepper powder, and salt.
Bring this mixture to boil.
Let it boil on low flame until the raw smell of sambar powder vanishes.
Mix together dhal water and lemon juice and pour it into the boiling mixture. Add the coriander leaves now.
Let it cook on medium flame until it becomes very frothy and starts boiling in one spot.
Switch off flame.
When the rasam is heating up, heat oil in another pan and add mustard, cumin, asafoetida, curry leaves and fenugreek seeds.
When they crackle, pour it over the rasam, switch off flame and cover it with immediately.
Serve hot with rice after five minutes.
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Elumichambala Rasam
Ingredients
Ingredients
- Toor Dhal cooked Water - 1cup
- Lemon Juice - 4-5 tbs
- Salt -to taste
- Sambar Powder-2 tsp
- Cumin Powder - 1 tsp
- Pepper Powder - 1/2 tsp
- Tomato - 1
- Garlic - 3-4 pods
- Red Chilly -2
- Coriander Leaves - 2-3 tbs
For Tempering
- Oil-1 tbs
- Mustard Seeds -1 tsp
- Cumin Seeds -1 tsp
- Fenugreek Seeds -1 /4 tsp
- Asafoetida/ Hing/ Perungayam - 1/4 tsp
- Curry Leaves - 1 sprig
Instructions
Procedure
- In a pan mix together 3 cups of water, sambar powder, crushed garlic, crushed tomato, cumin powder, pepper powder, and salt.
- Bring this mixture to boil.
- Let it boil on low flame until the raw smell of sambar powder vanishes.
- Mix together dhal water and lemon juice and pour it into the boiling mixture. Add the coriander leaves now.
- Let it cook on medium flame until it becomes very frothy and starts boiling in one spot.
- Switch off flame.
- When the rasam is heating up, heat oil in another pan and add mustard, cumin, asafoetida, curry leaves and fenugreek seeds.
- When they crackle, pour it over the rasam, switch off flame and cover it with immediately.
- Serve hot with rice after five minutes.
Loved the lemon rasam recipe Gayathri! The mug is super too 🙂
Love the choice being a south Indian. ☺ I prepare lemon rasam at home regularly but with rasam powder. One of my SIL uses sambar powder for rasam so I fairly have an idea.
My mother makes one version of rasam to which she adds lime/lemon juice. I love rasam regardless of what goes into it.
I can drink that cup of rasam just like that. Am a huge rasam fan
I can smell the rasam right here! I love lemon rasam that my mother made and have never been to make it like hers. Maybe one day I will get there.
pass me some..this looks super comforting
My favourite gayathri!. Rasam is always a comfort food.
Such a delicious Rasam with lemon Gayathri..
Can I have some of this ? Looks super aromatic .
Mmm these look awesome!!! Though the name is a bit difficult 😉
I make in slight different way will try this BTW beautiful mug…
Lemon rasam looks soooo yummy Gayathri!! I love to slurp on rasam 🙂
First thing that came in mind for e was elumichai. But I already posted so went with ellu. 😉 Love this rasam and love the serveware.
The name rasam makes my mouth watering.It looks too tempting.How I wish I could get some.
Love your version of rasam. I add sambhar powder but don’t use toor dal water. Going to try that next time:)
Loved the cute cup in which the rasam is presented.. this is exactly how my MIL prepares, mine is without tomato / pepper i guess…
Such a comforting rasam,even I too add Sambar powder to make rasam if I feel lazy to grind the rasam powder..
My mom’s signature rasam, she makes quite often this rasam, such a comforting food.
rasam in all of its varieties are one of my all time fave Indian dishes and this version looks yummy also
I have never used sambar powder in rasam preparation! Your mug looks so cute and the rasam looks appetizing Gayathri…
Love the way you have served it gayathri! ! I can almost feel the aroma here! !
AAha the second lemon rasam for the day 🙂 but i have bnever used sambar powder in rasam. Mom always prepares a separate rasam powder for use.
one more variety of Rasam. Looks very tempting!!
Wow nice presentation Gayathri! It is such a comfort food and I love all the varities of rasam. 🙂