Sunday, August 14, 2011

Lemon Rasam

2 Ripe tomatoes
2 cloves of Garlic
1 Green chilli
1 Ripe Lemon
2 strands of curry leaves
1 Dry red chillies
1/4 tsp Mustard seed
1/4 tsp Urad dhal
1/2 tsp Freshly coarsely ground Cumin and Black pepper
A pinch of hing (perunkayam)
1/2 tsp Rasam powder
1 tsp Gingerly oil
Salt to taste
Few stalks coriander leaves to garnish

  • In a pan, add 1 cup of water, tomatoes, crushed garlic, green chilli, hing, rasam powder, pepper and cumin powders and salt. Smash it together with hands and check the seasoning and adjust accordingly.
  • Now place the pan on stove and set it to medium flame. Let it come to boil and till the raw smell of the rasam powder leaves. When it is frothy, add the juice of one lemon and switch off the stove.
  • In a separate small pan, heat the oil, splutter mustard and urad dhal, then add the red chillies and curry leaves. Add it to the rasam.
  • Serve the lemon rasam garnished with coriander leaves. 

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