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Lemon rasam
Ingredients:
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 Lemon - 1 or 2 (to one's taste)
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Red gram dhal - A handful
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Water - 2 tumblers
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Tomato - 1
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Rasam powder - 2 tbsp
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Salt - To taste
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Coriander & curry leaves - finely chopped
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Mustard & jeera - for seasoning
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Asafoetida - A pinch
Method :
Mash tomato nicely to pulp, add water and boil the mixture. Cook red gram dhal separately in a vessel and keep aside. Add the cooked dhal to the boiling tomato mixture. Add more water and let it boil.
After a few minutes, add rasam powder to this boiling tomato-dhal mixture and add salt. Reduce the flame to minimum. When the rasam comes to a boil, add the chopped coriander and curry leaves.
Don't overboil and remove the rasam from fire. Add a little cooking oil to a pan and heat it. When the oil gets heated up, add mustard and a little jeera for seasoning. When the mustard seeds splutter, remove from fire and add to the rasam. Close the vessel with a tight lid.
Don't squeeze in the lemon juice while the rasam is hot. It will turn bitter. The juice should not be added while it is boiling also. Add the juice 15 minutes before serving and your delicious lemon rasam is ready.
To make this type of rasam, tamarind is not necessary.
Note: This is a very easy way of making rasam and instead of rasam powder, one can fry and grind red gram dhal, coriander seeds, asafoetida, Bengal gram dhal, red chillies, pepper and jeera.
Jayam
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Published on
19th April, 2004
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