Lemon Rasam

Rasam is commom recipe in South Indian homes. Its like a soup. You can drink it or mix it with white rice. Lemon Rasam is simple to make, light and tangy. Learn how to make lemon rasam by following this recipe.

Ingredients:

2 tomatoes, finely chopped
1/4 cup toor dal (Soak it in a cup of warm water)
2 tsp rasam powder
1 lemon
little ginger, grated
1 green chilli, slit lenghtwise
1/4 tsp turmeric powder
salt to taste
few curry leaves
coriander leaves, for garnishing

For the seasoning:

1 tsp ghee
1/2 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
pinch of hing

Method:

1: Pressure cook toor dal till soft. Mash it well and keep aside.

2: Take a tumbler of water, add chopped tomatoes, turmeric powder, rasam powder, green chilli, salt, ginger and curry leaves. Boil till the raw flavour goes.

3:Mix cooked toor dal with little water and add it to the rasam. Do not boil rasam too much as it will loose its taste.

4: Switch off when it is frothy. Squeeze juice of lemon to the rasam.

5: Heat a tsp of ghee and season the rasam with the ingredients for seasoning.

6: Garnish with coriander leaves. Enjoy it!!!!

Meet you all again with another interesting recipe, till then it is bye from Archana.

Mysore Rasam

Mysore Rasam is a traditional type of soup prepared in South India. This rasam is very famous in Karnataka.It is one of my favourite rasam.  It is served with hot rice. It can also be had as a soup.

Ingredients:

2 tomatoes, finely chopped
3 tbsps toor dal (soak it in a cup of hot water so that it takes lesser time to get cooked
tamarind, half lemon sized (soak it in a cup of warm water)
1/4 tsp turmeric powder
few curry leaves
salt to taste
coriander leaves

Roast And Grind

2 tsp coriander seeds
2 tsp chana dal
12-15 whole black pepper
2 red chillies
1 tbsp coconut

Fry the above ingredients  in a little ghee, add coconut in the end and fry a little. Grind everything together to a fine paste.

To Temper (Tadka)

1 tsp ghee
1 tsp mustard seeds
few curry leaves
pinch of hing (optional)

Method:

1: Soak tamarind in hot water and extract the juice.

2. Pressure cook dal till soft. Mash it well and keep aside.

3: Take tamarind extract and add chopped tomatoes, curry leaves, turmeric powder, salt. Boil till the raw smell goes.

4. Then add the ground paste, cooked toor dal and water as needed. Switch off when it becomes frothy. Turn off the stove.

5: Heat a tsp of ghee and add the ingredients for seasoning and pour it over the rasam.

6: Garnish with finely chopped coriander leaves. Your yummy and tasty mysore  rasam is ready.

Meet you all again with another interesting recipe, till then it is bye from Archana.