Elimachi Rasam

Rasam with predominant flavour of lemon. This recipe is from FoodFood TV channel

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Elimachi Rasam
Main Ingredients Split Pigeon Pea, Lemon Juice
Cuisine Tamil Nadu, Karnataka
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Elimachi Rasam

  • 2 tablespoons Split Pigeon Pea
  • 1/4 teaspoon Lemon Juice grated
  • 1 medium Tomato chopped
  • 1/2 cup Split pigeon pea (toor dal/arhar dal)
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Black peppercorns
  • 1 inch piece Ginger finely chopped
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 1 tablespoon Ghee
  • 1/2 teaspoon Mustard seeds
  • 2 Dried red chillies
  • 4-6 Curry leaves
  • 2 Green chillies
  • a pinch Asafoetida
  • 1 tablespoon coriander leaves chopped


  1. Pressure-cook the split pigeon pea with 2 cups water till 3 whistles are given out.
  2. Open the lid when pressure reduces, strain and keep dal water aside.
  3. Mash the cooked dal. Crush cumin seeds, black peppercorns and ginger lightly and keep aside.
  4. Heat the dal water in a deep non-stick pan with tomato and crushed masala.
  5. Bring it to a boil, reduce heat and simmer for 5-8 minutes.
  6. Add mashed dal, turmeric powder and salt and continue to simmer for 3-4 minutes more.
  7. Add lemon juice and the rind and mix well.
  8. Heat ghee in a small non-stick pan, add mustard seeds and when they splutter, add dried red chillies, curry leaves, green chillies and asafoetida.
  9. Pour tadka into the rasam and cover immediately to trap the aroma.
  10. Garnish with coriander leaves and serve hot.

Nutrition Info

Calories 619
Carbohydrates 80.5
Protein 30.8
Fat 19.3
Other Fiber Fiber- 16.4gm