Rasam is a dish which we have in our daily meal. There are many varieties of rasam. Also, rasam is prepared differently from region to region.
Here is the recipe of lemon rasam. In this recipe, tamarind is not used. The step by step procedure of this recipe is as follows.
- Thoor dal – 1/4 cup
- Tomato – 2
- Lemon – 1
- Cumin seeds – 1 tsp
- Peppercorns – 1 tsp
- Garlic – (2-3) cloves
- Hing – 1/2 tsp
- Red chili – 2
- Curry leaves – 2 sprigs
- Coriander leaves – 3 sprigs
- Salt – to taste
- Mustard seeds – 1/2 tsp
- Red chili – 1
- Curry leaves – (1-2) sprigs
- Wash and clean the thoor dal.
- In a pressure cooker, add thoor dal and water.
- Pressure cook it for 1 whistle in high flame and for (3-4) whistles in low flame.
- Mash the thoor dal well. Keep it aside.
- In a mixer grinder, add cumin seeds, peppercorns, red chili, hing and garlic cloves.
- Grind it for 2 pulses. It is should a coarse powder.
- In a bowl or vessel, squeeze the tomato.
- Add the pulsed mixture and curry leaves to the tomato.
- Add little water to the cooked thoor dal . Allow it to boil.
- Now, add the thoor dal, water and required salt to it.
- Allow it to boil, Turn off immediately once it boils.
- Next, squeeze lemon to it.
- Finally, garnish it with finely chopped coriander leaves.
- Heat oil in a kadai.
- Add mustard seeds, red chili and curry leaves to it.
- Pour the tempering over the lemon rasam.
- Tasty lemon rasam is ready to serve.
- Here, tamarind water is not used. If preferred, tamarind water can be used and adjust the tomato accordingly. Since 3 ingredients(tomato, lemon and tamarind water) are used for sourness, adjust the quantity of the ingredients accordingly.
- Tempering gives added flavor to the rasam. It is optional. I usually prepare rasam without tempering for daily meal.
- 1 small green chili can be added when the rasam boils.
- Do not keep boiling the rasam. Allow it to boil once and turn off the flame immediately.