Рецепт Elumicham pazham Rasam | Lemon Rasam
This is one of the dish that is either a hit or a miss. Some people love it dearly and some loathe it, just like our family, the woman loves and the man hates it . Those who dislike quote only one reason "there is no special taste in this". Ironically the rest love it for the same reason - its unique flavour and aroma. A simple tangy liquid that gives a warmth and screams comfort food.
There are so many varieties of rasam. In all recipes, the basic liquid is tomato and or tamarind water flavoured with other flavouring ingredients. Based on that we have so many types. Garlic rasam, jeera rasam, some speciality like mysore rasam and pine apple rasam. Today's post is Lemon Rasam as lemon is the main ingredient of this week's BM.
Unlike the regular rasam, rasam powder is not the main spice ingredient. Green chilly and pepper contribute to the heat level. So add less of rasam powder and increase the other two if you want a more spicier rasam.
Elumicham pazham Rasam | Lemon Rasam
A southern classic, rasam enriched with lemon juice and crush cumin and pepper.
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
- 2 Green chillies, slit lengthwise
- 1/2 tsp Rasam Powder
- Salt to taste
- Juice of 1/2 Lemon or more acc to tanginess
- 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.
Meanwhile in a saucepan, ( preferably narrow mouthed and long ) add 2 cups of water, chillies, salt and rasam powder. 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 tomato smell 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.