I love rasam. I like all kinds of rasam. The key to making any rasam is to keep the flavour intact. Today I shall share a rasam made with lemon. Yes! Tangy Lemon rasam.
Cooking time: 10 mins
Preparation time: 10 mins
Ripe Tomato – 1
Ginger – 1 inch (chopped finely)
Green chilly – 1 slit
Lemon – 1
Sambar powder – 1 tsp
Pepper jeera powder – 1/2 tsp
Toor dal – 1/4 cup
Hing – 1/2 tsp
Curry leaves – 6 to 7
Coriander leaves for garnishing
Salt as per taste
Mustard – 1/2 tsp
Jeera – 1/2 tsp
Hing – A generous pinch
Ghee – 1 tsp
Cook toor dal in cooker for 3 whistles, mash it and keep aside.
In a vessel add 2 cups of water and add chopped tomato, ginger, green chilly, sambar powder, hing, curry leaves and salt. Switch on the stove and bring it to boil..
Once tomato turns mushy add the mashed toor dal and add 3 cups of water.. Once it starts frosting add pepper jeera powder and switch off the stove. Do not wait till it starts boiling as the flavour will be lost.
Now add lemon juice and temper it. Garnish it with fresh coriander leaves and serve hot with rice.
1. Add lemon juice in rasam after you switch off the gas. Otherwise there will be a bitter taste.
2. Always keep the rasam covered once done to keep the flavour intact.