Lemon Rasam

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

October 30, 2009

Ingredients

• tur dal - 2 tbsp, boiled until soft in the pressure cooker in about 3/4 cup of water
• rasam powder - 1/2 tsp ( optional)
• haldi /turmeric - a pinch
• green chillies - 2-3 , cut into 1 inch bits
• ginger - 1/2 inch piece, finely chopped
• tomato - 1 large, finely chopped
• salt to taste
• lemon - 1 large
• coriander, chopped - 1 tbsp

For the Tadka / Tempering

• ghee/ clarified butter - 1- 2 tsp
• mustard seeds / rai - 1/2 tsp
• jeera / cumin - 1/2 tsp
• curry leaves - 10

Method

1. Take 1 cup of water in a saucepan . Add the green chillies, ginger, salt, rasam powder & turmeric powder & allow to come to a boil. Allow to simmer on medium flame for 8-10 mins.
2. Mash the boiled dal slightly. Add to the above simmering mixture along with 2 cups of water. Add the chopped tomatoes.
3. Keep on low flame & allow the froth to form a top layer on the rasam. Do not allow the rasam to boil. Take it off the stove just before it starts boiling.
4. Squeeze the lemon or lime juice into the rasam & give it a good mix.
5. Heat the ghee in a kadhai, add the mustard, allow to splutter. Then add the jeera & curry leaves. Stir for a couple of seconds & immediately pour over the piping hot Lemon Rasam
6. Top with chopped coriander & serve immediately.

Notes / Variations

We normally have with boiled rice & curry but it tastes equally good as a soup.

It’s wonderful to sip lemon rasam on a cold wintry day. It’s spicy, lemony , hot taste warms you up instantly.

Add the lemon juice only before serving. Sometimes, heating the rasam after adding the lemon juice makes the rasam bitter……….

Source: chitti