Receta Elumicham pazham Rasam | Lemon Rasam II
For the second day of marathon under the Lemon recipes, I have another version of lemon rasam. The essence of the broth is ginger, chillies and coriander. A perfect meal for the cold days that gives a warmth and comfort.
Elumicham pazham Rasam | Lemon Rasam
A southern classic, rasam, enriched with lemon juice in a ginger-chilli-cilnatro broth.
Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 4
Ingredients
- 1 Medium sized Tomato
- 1/4 Cup Tuvaram Parupu | Toor Dal
- Salt to taste
- Juice of 1/2 Lemon or more acc to tanginess
- For Grinding
- 2 Green chillies, slit lengthwise, divided
- Few coriander leaves
- 1/2" piece Ginger
- For Tempering
- 1 Tbsp Ghee | Clarified butter
- 1 tsp Mustard seeds
- 3-4 Curry leaves, torn
- 1/2 tsp crushed Cumin Pepper
Coriander for garnish
Instructions
Pressure cook the dal with turmeric powder and keep aside. It should be soft and mushy.
Crush one green chilli, ginger and coriander leaves into a fine paste.
Meanwhile in a saucepan, ( preferably narrow mouthed and long ) add 2 cups of water, chillies, salt and the ground mixture. Crush the tomato with hand and add it.
Bring this to a rolling boil and let it be until the liquid reduces to almost half the quantity and the raw smell of the tomato and the ground paste goes off.
Now add the cooked dal mixture and about a cup of water.
Keeping it on a low flame, bring this mixture to a froth. Once it froths, turn off the stove immediately.
Heat a small kadai and add ghee. Add the mustard seeds and once it sputters, add the curry leaves, crushed cumin and pepper. Add this to the rasam. Check for salt and garnish it with coriander leaves.
Notes
Add lemon juice only at the end. Otherwise it will taste bitter. Also do not over heat the leftover rasam for the same above said reason. So try to finish it off immediately.
Also whenever making rasam, after adding dahl and the extra water you should not allow it to boil. It should just froth and a minute more will ruin the taste. It might not spoil the dish but there will be a distinct taste difference.
This post is for Blogging Marathon 46 under the theme "Lemon Recipes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46 here.