Rasam enjoyed as soup.

Delicious eeya sombu lemon rasam recipe

Most times I make Rasam in a jiffy without cooked and mashed lentils, using basic ingredients like pepper, garlic, cumin together with the rasam spice blend and etc.

Rasam means Juice.

This simple comfort soup/broth is the best medicine for digestion problems and Cold.

Rasam is a staple dish in many traditional south Indian homes.

Each house has its own recipe and procedure to make rasam Powder a special spice blend.

Rasam is not as thick as sambar but it is moderately thin and delicious with the sour lemon flavor.

Eeya Chombu has lost its traditional space in our fast-paced urban household.

rasam gets a different smell and flavor when made in this vessel

This vessel doesn’t contain lead, and it’s safe to use.

You must try this lip-smacking Lemon Rasam Recipe that is made with dal and tomatoes and flavored with tangy lemons and tempered in ghee.

Serve it along with Potato Fry and Rice for lunch.

Lemon Rasam is also considered as a good digestive to be included in any South Indian meal. In fact, every South Indian household has its own special recipe for making the Lemon Rasam.

Some tips to make delicious Rasam

Choose ripe tomatoes for the best flavor.

Channa Dal Broth has a more unique flavor

Tamarind adds tanginess to the rasam, Kokum as a different flavor.

Every Rasam gets its genuine taste from Rasam Spice blend which makes it individual from other similar recipes. Each household has its own recipe

Tempering rasam plays importance in this dish, always use Ghee to temper Rasam.

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