Monday, August 1, 2011

Lemon Rasam

Lemon Rasam is spicy liquid gravy. It taste savoury aromatic and yummy. 
Lemon Rasam is done normally when you have some problem with digestion or when do not feel hungry because of fever.
Lemon Rasam can be served as soup or you can have them with plain rice.
Let us see the recipe now

Things Needed :

Moong Dal : 2 Tablespoons
Lemons : 1
Green Chiily :3 to 4
Curry Leaves : 6 to 8 Leaves
Coriander Leaves : 2 Table spoons .( Cut it into small pieces).
Mustard seeds : 1/3 Teaspoon
Jeera: 1 Teaspoon
Ingh ( Asfoetida ). A pinch.
Salt : To taste.
Pepper : 1/4 Teaspoon ( Powdered).
Water : 3 to 4 cups.
Oil. 1 Tea spoon.
Ginger : 1/2 Teaspoon

Method :

1. Wash and cook moong dal till soft.
2. Keep a pan on the fire and add a spoon of ghee
3. Add mustard seeds and jeera. Let it splutter
4. Add curry leaves and ingh. Add cooked dal and water.
5. Add salt and turmeric powder.
6. Let it boil nicely.
7. Dry roast 1/2 Teaspoon of jeera and pepper pods. ( 5 to 6 ) and dry grind once it is cooled.
8. Add powdered jeera and pepper. Mix it well and boil it nicely for 2 minutes.
9. Put off the fire and add lemon extract. ( 1 full lemon juice).
10. Shift the lemon rasam to a serving dish and add coriander leaves and serve.

Note :

Boil Moong dal nicely. So it can be smashed well. Adding more chilly is optional. Adding tamarind instead of Lemon is optional. Adding a little bit jaggery is optional. (1 Tablespoon). I did not add.
Time : 20 Minutes.
Serves : 2 to 3.

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