Dec 2, 2008

Lemon Rasam

Rasam is usually a part of everyday lunch menu. Tangy, spicy, very light, soup style rasam is had with rice. This one is a little different version without the hassle of making tamarind juice. After having heavy, rich food continuously for 3-4 days we usually take a break by having simple rasam rice with egg bhurji or paruppu thovaiyal. It keeps us tummy feeling light and happy.

This is what u'll need....

Tomatoes 2 medium
Garlic 3 big cloves
Chilli powder 1/2 tspn
Salt to taste
Mustard 1/2 tspn
Pepper powder 1tbspn
Cumin powder 1 tbspn
Water 5-6 cups
Lemon juice 4-5 tbspn
Hing - a pinch
Coriander leaves for garnish

Here is the stir....
  • Heat oil in a pan. Add mustard and let them splutter
  • Chop tomatoes and toss into the pan
  • Spoon in salt and chilli powder and keep frying till the tomatoes are little mushy
  • Add pepper powder, cumin powder, crushed garlic, water
  • Let it cook for about 2 mins
  • Pour lemon juice followed by hing
  • Just  bring the mixture to boil and remove from heat
  • Garnish with coriander leaves

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