Apr 22, 2008

Lemon Rasam

This is another variety of Rasam. This is very simple to make. Here is the recipe.

Ingredients:-
  1. Tomato - 1 1/2
  2. Green chillies - 3
  3. Turmeric Powder - 1/2 tsp
  4. Toor dhall - 3 tbsp (pressure cook it adding a pinch of turmeric powder)
  5. Salt to taste
  6. Ghee - 1/2 tsp
  7. Oil - 1/2 tsp
  8. Mustard seeds - 1/4 tsp
  9. Fenugreek Seeds- 1/4 tsp
  10. Asafoetida Powder - a pinch
  11. Red chillies - 1
  12. Lemon Juice - 3 tbsp (acc to taste)
  13. Coriander leaves - 2 tbsp
Take a pan, chop the tomatoes, add a cup of water, 2 green chillies, turmeric powder and salt and let it cook for 10 mts. When the tomato is fully cooked add the cooked toor dhall with one or 1 1/2 cup of water and turn off the stove when the foam forms from it. Now take a small pan, pre heat oil and ghee, add mustard seeds when it splutters add fenugreek seeds, asafoetida powder, red chillies and the remaining green chilly and fry it till golden brown. Pour it on top of Rasam. Garnish it with coriander leaves. Let it cool for 10 to 15 mts. When it has come to the room temperature, add the lemon juice to it and mix it.

This goes to CMT-Dhall/kadi/sambar/rasam hosting by Priya, an event by Jagruti
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