How to Make Lemon Rasam Recipe/South Indian Lemon Soup
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. The juice goes well with hot rice and any vegetable stir fry. Making some spice and super flavored lemon juice is easy.In this recipe the rasam is prepared without tamarind or rasam pwd and it tastes tangy, spiced broth highlighting the citrusy lemon flavor.
Ingredients of Lemon Rasam
2/3 cup toor daal
1 teaspoon minced green chilli
3/4 teaspoon salt
1 teaspoon mustard seeds
4 red chilli
1/2 teaspoon cumin
1/2 teaspoon powdered red chilli
1 handful chopped coriander leaves
1/2 teaspoon turmeric
300 gm diced tomato
2 teaspoon ghee
1/2 teaspoon powdered asafoetida
10 curry leaves
1/2 teaspoon ground black pepper
1/4 cup lime juice
How to make Lemon Rasam Recipe
Step 1Combine dal with 4 cups water and turmeric in medium saucepan. Bring to a boil over medium heat. Reduce heat to medium- low, partially cover, and simmer 45 minutes.
Step 2
Remove to a blender or food processor, and blend until smooth. Measure, and return to saucepan. And enough water to make 5 cups rasam.
Step 3
Stir in ginger, chilli powder, tomatoes, and salt, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer, stirring occasionally for 5 minutes.
Step 4
Meanwhile, heat the ghee in a skillet over medium heat. Add mustard seeds, asafetida powder, red chilli, curry leaves, cumin, and pepper.
Step 5
Cover, and heat 1 to 2 minutes, or until mustard seeds begin to pop. Pour into soup.
Step 6
Remove soup from heat, and stir in lemon juice. Garnish with chopped cilantro.
Learn More Recipes:
How to Make Maja Blanca Recipe
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