Elumicha pazha Rasam (Lemon Rasam )

Rasam is a staple south Indian sour curry/soup which is done in most South Indian homes, almost everyday. One main reason for which it is prepared on a daily basis is that it contains the spices which facilitate digestion… so if you get to taste a traditional South Indian meal, you simply can’t miss the Rasam in your second course, which in turn is usually followed by some curd.
Rasam is made in many different ways using different ingredients like Tamarind/ Tomato/Pineapple/ Neem leaves and many more… and each one of them has its own distinct flavor. Lemon rasam is my favorite one and it can be eaten mixed with rice or drunk as it is, as well. Though most of you might know the recipe already, I 'm posting it for my dear readers from other parts of the world but also for my own record! hope you enjoy!!

Ingredients:
A cup of moong dhal
2 or 3 tomatoes ( chopped roughly)
A pinch of turmeric powder
¼ tsp black pepper powder

To temper:
3/4th tsp mustard seeds
1 tsp cumin seeds
A sprig of curry leaves
2 green chilies ( I leave them whole)
A pinch of Asafetida
A pinch of turmeric powder
2 tbsp (heaped) chopped coriander leaves
2 or 3 crushed garlic pods (we don’t want to paste them, just crush them with the back of a spoon)
Juice of 3 lemons
Salt (as needed)
2 tbsp Ghee

Method:

Soak the moong dhal in water for few hours (reduces the cooking time)
Pressure cook the moong dhal along with triple it’s quantity of water, a little bit of salt, turmeric powder, green chilies, tomatoes and pepper powder until mushy.(If you’re not using a pressure cooker, then, simmer it for about 20 minutes until it’s cooked)

Drain and save the dhal water. (You may use the dhal for other dishes)

Now in a pan, heat the ghee, splutter the cumin seeds followed by the mustard seeds and the curry leaves. Add the crushed garlic and the green chilies now. Add the asafetida and turmeric powder followed by the tomatoes and the coriander leaves and stir for few seconds (we’re not going to cook the tomatoes completely);

Now remove the pan off the flame.

Pour the lemon juice to the above and add all this to the dhal water that we saved previously.

Taste and correct the salt if necessary and serve warm.

Fimère from "Aux délices des gourmets" (a wonderful foodie, whose recipes are ravishing one as the other) offered the following award to me:

Merci pour ce magnifique cadeau qui m' a beaucoup touché chère Fimère!!! Thank you dear!!

I would like to pass this on to the following bloggers:

Gita
?
Devi Meyyappan
Sushma Mallya
Swathi
Sashi
Erica
Dolly
Mythreyi Dilip
Rohini Vijay
Nandini
Namitha and Sunitha
Sharmilee! :)
Adukala Vishesham


Cheers !!!!!!!!