Lemon Rasam

Winters have a special connection with Rasams. It is so refreshing to sip a hot cuppa of this elixir...and when there are so many tangy mouth-watering varieties of the same, its always welcome! Amma is an expert when it comes in fusing flavours and this is her own twist to the normal Rasam!

Ingredients:

2 tsp  Homemade Rasam Powder 

3 Tomatoes, medium sized

½ tsp Haldi | Turmeric Powder

1 Chick-pea size Compounded Hing | Asafoetida

2 tblsp Toor Dal

1 ltr Water

To taste Salt

1 tblspn Fresh Dhania | Coriander Leaves, finely chopped
Juice of 1 big lemon

For Tempering:

½ tsp Rai |Mustard Seeds

1 sprig Curry Leaves

1 tspn Ghee | Clarified Butter

Method:

• Pressure cook the Toor Dal for 4 whistles.
• Cut the Tomatoes into 1" cube size and add them to half quantity of water.
• Mix haldi powder, rasam powder and hing along with the Tomatoes and keep on high flame.
• When this comes to a boil reduce the flame to medium. Let  it boil for 5 to 7 minutes or till the tomatoes cook.
• While the Lemon Rasam is boiling, smash gently the cooked toor dal with the back of a spoon and make a smooth paste of it. You may also grind the same in the mixie using water, as required, from the remaining half liter.
• Mix this toor dal paste in the boiling Lemon Rasam and add salt to taste.
• Add the remaining water and let the Lemon Rasam come to a boil. Switch off the flame.
• In a small pan, heat the ghee and add the rai seeds and curry leaves. Once the tempering is done, pour this onto the Lemon Rasam.
• Add the juice of lemon and mix well. You can adjust the quantity of lemon juice as per your taste preference.
• Garnish with the finely chopped Fresh Dhania.
• Serve hot as a Welcome Drink.

Lemon Rasam can be served with cooked rice and dry sabzi like Cabbage Carrot Peas Thoran | Beans Thoran.

We have used:

1. Homemade Ghee | Clarified Butter

2. Homemade Rasam Powder

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.