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lemon rasam
Evergreendishesdev

Lemon Rasam

Lemon rasam is another variety of rasam. It is tasty and makes a good food during monsoon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: lunch ideas, Main Course
Cuisine: karnataka, South Indian
Ingredients Equipment Method Notes

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

Equipment

  • pressure cooker
  • pan
  • ladle

Method
 

  1. Wash the tur dal and cook it in a pressure cooker with a little turmeric powder. It should be soft and well cooked.
  2. 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.
  3. Mash the dal well with the back of the ladle. Add it to the boiled broth along with some salt.
  4. 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.
  5. Once it boils,  put lemon juice to it and remove from stove.
  6. 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.