Lemon Rasam
(Serves 4)
Lemon Rasam is a traditional South Indian vegetarian dish. There are various kinds Rasams. It can be eaten mixed with rice, or drunk like a soup. In a formal meal, it follows the sambar course and is in turn followed by curd rice. It has soup consistency. Lemon Rasam contains special spices which are considered beneficial to health
Ingredients
Thoor Daal 1/4 cup cooked
Lime 2
Cilantro(coriander) 1/2 bunch
Asafoetida 1/2 tbsp
Green chilies 2 medium size
Red chilies 2 medium size
Turmeric 1/2 tbsp
cumin powder 1/2 tsp
Tomatoes 2 medium size
Curry leaves a few
Garlic 5 cloves with skin
Salt and papper to taste
oil, urid dal, mustard seeds to season
water 2 cups
Method
1 Cook the toor dal (pressure cooker is fine)
2 Take a wide vessel pour two cups of water, add salt, pepper, garlic with skin, green chili,Asafoetida, turmeric and cumin powder. In a seperate pan cut tomato into small pieces and half cook it for a few minutes
3 Now add the half cooked tomato to the larger vessel with the other ingredients and hand crush them all together. See that the garlic skins peel and float, if not peel it and crush them but add the skins into the mixture for flavor
4 Now add the toor daal and cook all in high flame for about five minutes. In a frying pan add oil heat it and season with mustard, urid dal, red chili and curry leaves. Pour this into the cooking rasam vessel. Now squeeze the lime into it and reduce flame let it boil for about a minute
5 Turn off the heat, garnish it with cilantro(corriander leaves) and serve it hot with white rice
Make Your own Rasam powder or buy it from any Indian store
For one serving of Rasam: 1 tsp of the following: Ingredients : Dry red pepper(1 measure), Dhania/cilantro seeds/coriander seeds(1 measure), whole pepper(4 tsps), toor daal/chick peas(4 tsp), channa dal(2 tsp), cumin seeds(2 tsp) Make sure these are dry. Grind into a smooth powder. Add 4 tsp turmeric powder and mix well.
You can make large quantities and keep it for months. Moisture will spoil it. Keep it dry and air tight.
Very interesting,especially the bit about putting in the skin of garlic.Shall surely try this one out.
thanks. My mother in law taught me that
When do u put the rasam powder…? There is no mention of it in the lemon rasam recipe?
we do not put rasam powder. But if you want you can add it at the end before switching it off. The amount of rasam powder depends upon how spicy you want it. Try a few times and adjust your quantity. OK?