Lemon Rasam

Rasam plays an indispensable role in South Indian Thali. The rasam powder varies for each rasam. Grinding the fresh rasam powder always gives an aromatic taste to Rasam. Please check below for step wise instructions and pictures for making Lemon Rasam.







Preparation Time: 10 mins
Cook Time: 25 mins 
Ready In: 35 mins
Yields : 3 Servings

Ingredients:

Oil	1 tbsp
Mustard	1/8  tsp
Green chilly slit open	1
Curry Leaves	2
Asafoetida Powder	1/4 tsp
Cooked Toor Dal	1/4 Cup
Lemon Juice	2 tbsp
Ripe Tomato chopped	1
Turmeric powder	1/4 tsp
Salt
Coriander Leaves	1 stalk

Rasam powder 
To Grind:

Coriander seeds	2 tsp
Black pepper corns	1 tsp
Cumin Seeds	1 tsp
Channa Dal	1 tsp
Toor Dal	1 tsp
Red Chilly	1

Instructions:

• Grind all the ingredients given under " To Grind" table in a blender to a coarse powder.

• Soak toor dal for 30  minutes. cook the dal and keep it ready.

• Heat 1 tbsp of oil and add mustard seeds. When mustard splutter, add curry leaves and green chilly.

•  Add chopped tomatoes, 1 cup of water. Also add coriander leaves and asafoedtida powder.

•  Allow it to boil and add cooked toor dal, grind-ed powder. simmer for 5 mins. Remove from stove. Before serving add lemon juice.

Tips:
Don't add lemon juice when rasam is hot.
Adjust chillies to your taste. 
Lemon Rasam  / ellumichai rasam / rasam varieties