Saturday, December 18, 2010

Lemon rasam


Tamarind - 1 lemon size.

Tomatoes - 1 ( chopped fine)

Dhal water - 1 cup

Lemon - 1



To grind to a fine paste:

Garlic - 4

Curry leaves - few

Jeera - 1/2 tsp

Pepper - 1/2 tsp

Dhaniya - 1 tsp

To temper:

Mustard seeds - 1/2 tsp

Hing - 1/2 tsp

Curry leaves - few

To Garnish:

Coriander leaves - finely chopped


1. Wash and soak tamarind in water for 10 - 15 minutes. Squeeze out only pulp using water to about 1 - 1/2 cups.

2. Heat oil and temper with the given ingredients.

3. Add finely chopped tomatoes and cook for a while.

4. Add dhal water, grounded paste and tamarind water, salt.

5. When it is about to froth, remove from the stove.

6. Meanwhile, squeeze out juice from half of lemon.

7. Pour into the rasam and garnish.


a). Dont add lemon while rasam is about to froth. It will be so sour. Pour lemon after you remove rasam from the stove.

b). If you wont like tomatoes to float in rasam, we can grind tomatoes with the given ingredients itself.


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