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
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
3. Tata Salt Lite
About C R Meena
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