Elumichambala Rasam

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

Servings

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

Servings 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

1. In a pan mix together 3 cups of water, sambar powder, crushed garlic, crushed tomato, cumin powder, pepper powder, and salt.
2. Bring this mixture to boil.
3. Let it boil on low flame until the raw smell of sambar powder vanishes.
4. Mix together dhal water and lemon juice and pour it into the boiling mixture. Add the coriander leaves now.
5. Let it cook on medium flame until it becomes very frothy and starts boiling in one spot.
6. Switch off flame.
7. When the rasam is heating up, heat oil in another pan and add mustard, cumin, asafoetida, curry leaves and fenugreek seeds.
8. When they crackle, pour it over the rasam, switch off flame and cover it with immediately.
9. Serve hot with rice after five minutes.

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