Categories: saaru/Rasam

Ingredients

• ■Lemon (Nimbu, Cheru Naranga), small – 2 nos
• ■Red Gram (Arhar Dal, Toor Dal, Thuvaram Parippu) – 1/4 cup
• ■Green Chillies (Hara Mirch, Pacha Mulagu) – 3 nos
• ■Ginger (Adarak, Inchi) – 1 small piece
• ■Garlic (Veluthulli, Lahsun) – 4 cloves (Optional)
• ■Salt to taste
• ■Turmeric Powder (Haldi, Manjal Podi) – 1/2 tsp
• ■Rasam Powder – 2 tsp
• ■Asafoetida (Heeng, Kayam) – 1/4 tsp
• ■Tomato (Tamatar, Thakaali) – 1 no
• For Seasoning
• ■Oil or Ghee – 1 tsp
• ■Mustard Seeds (Rai, Kadugu) – 1/2 tsp
• ■Curry Leaves – 1 stalk
• ■Coriander Leaves (Dhania Patha, Malliyila) for garnishing

Directions

1. Cook Red Grams in a pressure cooker with enough water until its soft and mushy. Mash further with a potato masher to remove any lumps. Keep it aside.

2. Take a vessel and mix the cooked Red Grams, slitted Green Chillies, chopped Garlic, chopped Ginger, Salt, Turmeric Powder, Rasam Powder, Asafoetida and quartered Tomato with 3 cups of water.

3. Heat the vessel and allow the contents to boil. Simmer on low fire for 10 minutes.

4. Heat Oil or Ghee in a pan and splutter the mustard seeds. Now add the Curry Leaves. Add this mixture into the Lemon Rasam.

5. Squeeze and strain the lime juice from the Lemons.(If you are using tomatoes in Lemon Rasam reduce the quantity of lime juice.)

6. When Lemon Rasam becomes cold, add the lime juice.

7. Garnish Lemon Rasam with chopped coriander leaves.

8. Now Lemon Rasam is ready to serve with rice.

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