Lemon Rasam
Lemon rasam is another variety of rasam. It is tasty and makes a good food during monsoon.
Equipment
- pressure cooker
- pan
- ladle
Ingredients
- 4 cups water
- 2 to matoes
- 1 inch ginger
- 3 green chilli
- 1/2 teaspoon turmeric powder
- a few curry leaves
- 1/4 cup coriander leaves
- 1/2 cup tur dal
- 1 lemon
- salt to taste
- For tempering:
- 1 teaspoon ghee
- 1/4 teaspoon mustard seed
- 1/4 teaspoon asafoetida
- 1 red chilly
- a few curry leaves
- 1/2 teaspoon pepper powder
Instructions
- Wash the tur dal and cook it in a pressure cooker with a little turmeric powder. It should be soft and well cooked.
- Take water in a pan, add tomato pieces, grated ginger, slit green chilli, turmeric powder, coriander and curry leaves to it. Boil them for sometime. The tomatoes should be well cooked.
- Mash the dal well with the back of the ladle. Add it to the boiled broth along with some salt.
- Make seasoning. In a small pan, take ghee, add mustard seeds. As they splutter put asafoetida and turmeric powder, throw in the red chilly, a few curry leaves and pepper powder. Put the tempering into the rasam.
- Once it boils, put lemon juice to it and remove from stove.
- Lemon rasam is ready to serve.
Notes
- Do not skip adding ginger, coriander, curry leaves and green chilli. They give a good flavour to it.
- Use fresh coriander leaves and chop them finely. Remove the grime by putting in water.
- Quantity of green chilli can be adjusted as per preference.
- You can use it as a soup on a cold winter night.