link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: LEMON RASAM

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Sunday, February 11, 2007


Lemon Rasam
IngredientsLemon - 1Tomatoes - 1 bigFinely grated Ginger - a small pieceGreen chillies – 2-3Turmeric powder - 1 teaspoonRasam Powder – 2 teaspoonsAsafoetida – 1 teaspoonJeera powder (1 tablespoon) / Jeera seeds (whole - 1 tablespoon)Ground pepper – 1 teaspoonMustard - 1 teaspoonFenugreek (Methi Seeds) -1 teaspoonCooked Toor Dal (1 cup)Chopped fresh coriander for GarnishOil or ghee – 1 tablespoon
MethodSlit green chillies in the middle, Cut tomatoes into ¼ inch cubes, grate the ginger, keep aside.Put some oil / ghee (1 tablespoon) in a pan, add mustard, and when it crackles, add methi and jeera and let it get fried.To this add the green chillies, ginger and tomatoes, let it fry for a while till u see the tomatoes become soggy, then , add some turmeric powder, Asafoetida, salt and let it fry for five minutes or so.Once the tomatoes are slightly cooked, add water and let it cook. Add water as needed.Add jeera powder, rasam powder and the ground pepper to the broth. Allow to boil for a while so the spices enter the water. Take the cooked toor dal and make it into a watery pulp by smashing and adding water to it. Add this pulp to the boiling broth. Bring it to another boil. Add water as needed as the rasam should not be thick.Switch off the stove and let the rasam cool.Before serving, squeeze in the lime juice into the rasam.Add a little bit of salt. As lime usually sours the broth, so the salt in the broth reduces.Garnish with freshly chopped coriander.Tip: Don’t squeeze lime into very hot rasam as it may make the rasam bitter.
Don’t boil the rasam after adding the lime, even this will make the rasam bitter

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