Thursday, July 22, 2010

Tangy Lemon Rasam

Lemon rasam with rice and potato curry is the one of the best comfort foods and a lazy cook's best deal
This rasam is dedicated to my dear friend jeni ..who was the first person to compliment my rasam

Try this and let me know...


Tomato - 1 finely chopped
Green chillies - 2 slit into half
Ginger - 1 inch
Lemon juice - from 1 lemon
Toor Dhall - 1/2 cup cooked
coriander leaves
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1 tbsp
Pepper powder - 1 tbsp
Curry leaves
oil - 1 tbsn


Boil two cups of water in pan adding to it finely chopped tomatoes,green chillies and ginger

Cook till tomatoes turn mushy

Add all the powders and salt and coriander leaves

Add the cooked dhall and let it simmer for about 5 minutes

Turn off the stove and then add the lemon juice

Heat oil in a small pan and add mustard seeds, curry leaves and hing for seasoning and then add it to the rasam.

Note: Never add lemon juice when the rasam is boiling as it will turn the whole thing bitter

Serve with rice and potato curry

1 comment:

  1. Varshini.... lemon rasam!!!!! i remember u did this for me 5 years back.... very tasty;)


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