Lemon Rasam

                                                               

Hello everyone I am back with my next post.  Thanks for all the positive feedback and hope you will be continuing the same.

This time it’s completely different.  Its a side dish for rice and its vegetarian. You can also serve this as a soup. Its Rasam !!! with a twist . Yes you guessed it right here we use lemon instead of tamarind (puli/imli) and no need for Rasam powder.  We can’t imagine a South Indian thali without Rasam. We have all kinds of Rasams like Tomato Rasam, Parippu Rasam (dal), Garlic Rasam etc. Lemon Rasam is entirely different.   Our little one loves this like anything. OMG she loves all tangy things. So I nicked named her as Puluppi … she won’t show any tantrums when I tell her  its Lemon Rasam for lunch.  She just gulps it…  Go grab the ingredients let’s get started. 

Preparation time: 8-10 mins

Cooking time:  30 mins

Serves: 5

INGREDIENTS:

Lemon:  1 (see notes)

Coriander leaves:   A Small bunch

Tomato: 1 (medium sized)

Green chili: 2-3 (slit)

Toor dal /split pigeon peas: ¼ cup

Turmeric powder: 2 tsp (1 tsp + 1 tsp)

For Tempering

Ghee: 1 tbsp

Mustard: 1 tsp

Cumin/Jeera: 1 tsp

 Asafoetida/Hing: ¼ tsp

 Curry leaves:  3-4 leaves

 Pepper:  1 tsp

Dry red chili: 2 broken

Salt and water: as needed

For Garnishing

Coriander leaves: 1 tbsp (chopped)

Curry leaves: as needed

METHOD

1. Thoroughly wash dal under running water and soak it in water for 10 -15 mins.

                                         

2.Cook dal along with turmeric powder and salt in pressure cooker by adding enough water for 4-5 whistles. Mash it and set aside. 

                

                                              

     

    3.Heat a pan and add coriander leaves (don’t chop), chopped tomato and green chilies.

                                        

4.   Add turmeric powder and enough water.  Cover and bring it to a boil.

5.       Once it has come to a boil add mashed dal and salt. Cook it for 4-6 mins .

6.  Heat a kadai with ghee when it is hot enough add the tempering items one by one. Pour it over the gravy.

7.    Set  aside. Allow it to cool completely.

8.   Meanwhile squeeze lemon into a bowl.

9.   When the gravy gets cooled  add the lime juice and give it a mix.    

10. Transfer to the serving bowl  , garnish with coriander and curry leaves.

11.    Serve with hot steamed rice or as a soup. 

NOTES :

1.       Choose fresh lemons.

2.       If you are using small lemons use two or according to the tanginess you need.

3.       It’s better to squeeze lemon to a bowl than squeezing directly to the rasam .

4.       Make sure you add lemon juice after the gravy is completely cooled; it helps to retain the vitamins in the juice.

5.       While tempering you can use crushed pepper.

6.       Adding ghee is a must to enhance the flavor.