Lemon Rasam/Nimbu rasam/ Elumichai Rasam

Rasam is a south indian soup used to make in most of the homes daily. The most important step in making this rasam is adding the lemon juice or lime juice once the gas or stove is turned off else the rasam may turn bitter. Adding mashed toor dal in this recipe results in slightly thicker consistency and also good taste.


  1. Toor dal – 1/4 cup
  2. Tomato – 1 big size
  3. Pepper – 1/2 tsp
  4. Cumin – 1/2 tsp
  5. Garlic – 2 pods
  6. Lemon juice – 3 tsp
  7. Coriander – to garnish
  8. Salt – to taste

To Temper:

  1. Ghee/Oil – 1 tsp
  2. Mustard seeds – 1/2 tsp
  3. Cumin seeds – 1/4 tsp
  4. Green chilli or red chilli – 1
  5. Asafoetida – a pinch
  6. Curry leaves – a spring


  1. Pressure cook dal with little turmeric and chopped tomatoes and mash it well
  2. Add pepper, cumin and crush garlic in a mixie jar


  1. Heat oil in a pan and add items to temper
  2. Add the coarse powder from mixie jar to it
  3. Add cooked and mashed dal mixture and add water
  4. Add salt and adjust consistency
  5. Cook it in medium flame for 5-7 mins till the raw smell goes off
  6. Squeeze the lemon juice in the vessel
  7. Switch off the flame and add the rasam to the vessel
  8. Garnish it with coriander leaves
  9. Serve the rasam with hot rice
Elumichai Rasam/Lemon Rasam