Lemon Rasam is my favourite Rasam. In my house today’s menu is “Lemon rasam” . Rasam is a special type of "soup" prepared regularly in South India mostly from Lentils. No lunch meal is complete without rasam in Tamil Nadu, be it plain cooked lentils with subtle influence of spices or the hot and spicy ones. There are several varities of rasam. From mild versions like Theluvu Rasam(Clear Soup), Lemon Rasam, Pineapple Rasam Poondu Rasam (Garlic Soup) to the spicier versions like Milagu Rasam(Pepper Soup), and Jeeraga Rasam (Cumin Soup). Rasam is highly nutritious ; It can be had as a soup or can be eaten along with Rice.
Toor Dal 1/4 cup
Ripe Tomato 1/2 cup , chopped
Green Chillies 2 to 3 , slit
Ginger 1tsp, grated
Asafoetida 1/4 tsp
Rasam powder - 3 tsp
Turmeric powder 1/4 tsp
Mustard seeds 1/2 tsp
Lemon/Lime Juice 2 to 3tsps, freshly squeezed
Oil 1/2 tsp
Salt to taste
Cilantro 1 tsp chopped finely
Pressure cook toor dal until soft. Mash them to a smooth paste
Add 2 cups of water in a pan, and add the chopped tomatoes, ginger, green chillies, turmeric powder, Rasam powder. Let the rasam boil for about 6 minutes in low medium heat
.After 3 to 4 minutes add the cooked dal and and another half a cup of water and let them simmer for few more minutes. Add more water if needed.
For seasoning Heat some oil in a seperate pan and add some mustard seeds, ,asafetida with curry leaves
Turn off the stove, add lime juice and cilantro.
Serve hot with rice and pappad.
Iam sending this recipe and lemon Rice here to AFAM Aug '08: Lemon hosted by Easy Srafts,Simple Indian Food and the fruit for the month is Lemon-The King of Citrus fruits. Lemon is used for culinary as well as non culinary purposes.