Tuesday, June 8, 2010

Lemon Rasam



Ingredients


  • Tomato - 1 
  • Lemon Juice - 3 - 4 tbsp(adjust) 
  • Toor dal - 1/4 cup 
  • Turmeric powder - little 
  • Garlic - 6-7 
  • Green chillies - 4 (slitted)
  • Curry leaves - 1 spring 
  • Mustard - 1/4 tsp 
  • Pepper corn - 1/2 tsp 
  • Cumin seeds - 1/2 tsp 
  • Oil - 1 tbsp 
  • Fenugreek seeds - 2 pinches 
  • Hing - 3 pinches 
  • Coriander leaves - handful (chopped) 
  • Salt for taste


Method



  • Boil dal & tomatoes with salt & turmeric powder. 
  • Allow it to cool & mash it completely. Add some water if necessary & bring it to the consistency of rasam. 
  • Crush the garlic & keep it aside. 
  • Make a powder of cumin & pepper. 
  • Add green chillies & curry leaves to the dal water. 
  • Adjust salt. 
  • Heat oil in the pan & splutter mustard. 
  • Add fenugreek seeds & hing. 
  • Now pour in the dal water. 
  • When the water starts bubbling, add the crushed garlic along with the powdered cumin & pepper. Also add the lemon juice. 
  • Allow it to boil for very few seconds. 
  • Sprinkle the chopped coriander leaves & remove it from fire. 

Tip for the recipe - Do not allow the rasam to boil for a long time. It makes the rasam less tasty.

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