Rasam is a favorite dish of South Indian cuisine..!! It is similar to light, clear soup & is usually mixed with white rice and enjoyed as a main course or as an appetizer. We people in South India like to have it with white rice and people in North India like to drink it warm as an appetizing soup in a glass or bowl. It helps in digestion. Lemon rasam is one of the most liked rasam variety in our home during this hot sunny days. The recipe is bit different from our conventional rasam. In this recipe the rasam is prepared without tamarind or rasam pwd and it tastes tangy, spiced broth highlighting the citrusy lemon flavor. Enjoy making the delicious lemon rasam with this simple recipe..:)
Lemon - 2
Garlic - 2 to 3 pods
Red chilly - 1
Tomato - 1
Cumin seeds - 1 tsp
Crushed peppercorns - 1 tsp
Oil - 1 tsp
Mustard seeds - ¼ tsp
Methi seeds - ¼ tsp
Asafetida pwd - a pinch
Turmeric pwd - a pinch
Curry & coriander leaves
Salt to taste
In a blender, add garlic,red chilly, tomato, cumin seeds and pepper corn.
Grind it to coarse paste.
Squeeze freshly sliced lemon and take concentrated lemon juice.
Heat oil in a kadai.
Temper with mustard seeds, methi seeds, slit red chilly, asafetida pwd, turmeric pwd, curry leaves.
Wait to splutter.
Add the ground paste from the mixer.
Allow it to cook with stirring for a minute.
Add required water and mix well.
Add salt and freshly chopped coriander leaves.
Do not stir after this.
Turn off the flame once the bubbles starts appearing on the surface.
Cover it with a lid and allow the rasam to cool for about 10 mins.
add lemon juice, mix well and check for taste.
Enjoy hot & spicy lemon rasam / soup along with steamed rice.