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Feb 21, 2013

Lemon Rasam / South Indian Soup with Lemon ( No Tomato / No Dal )


Sorry for not posting these many days, i have been a little busy and a lot more lazy. I have been having a busy schedule and it is hard for me to catch with blogging. I will make sure that i post more often soon.

I am sharing with you a perfect rasam that is so quick to make and comes handy whenever you have busy days which i often have. This rasam is my new addition to the rasam list which i have here.



This rasam is so simple, there is no tomato or tamarind in this recipe. The lemon juice gives the sourness which is required for this one. The crushed green chilli gives a unique taste and flavour to this. So please try this and let me know how it turned out for you.


Preparation Time : 5 mins
Cooking Time : 5 mins
Serves - 3 to 4

Ingredients:

Water - 2 cups
Lemon - 1 medium size
Chilli Powder - 1 tsp
Cumin Powder / Jeera podi - 1 tsp
Turmeric powder / Manjal podi - 1/2 tsp
Salt to taste
Sugar - 1 tsp

For Crushing:
Green Chilli - 2
Garlic - 4 cloves

For Tempering:
Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Asafoetida / Hing - 1/4 tsp
Dry Red Chilli - 2 broken

Method:

Take a mortar and pestle and crush garlic and green chillies. Now add that in to a bowl.

Pour in water to make the rasam.

Now add in lemon juice, salt, sugar, chilli powder, turmeric powder, cumin powder and mix well.

Heat a sauce pan. Add in oil and temper the ingredients given for tempering and let it crackle for 30 sec.

Pour in the prepared rasam mix and bring it to a boil.

Once it reaches a boil. Switch off the flame.

Serve hot with rice.

Pictorial:
Take all your ingredients

In a mortar and pestle, add in garlic and chilli

and smash it up

It will look something like this

add that to a bowl
cover it with water

squeeze some lemon juice

add in spice powder

add in some salt and sugar

Give it a good mix

Now make the tempering

crackle spices in oil

add a pinch of hing

mix it well

Pour the rasam in

and mix well

bring it to a boil

once it reaches boil, switch off the flame.

Serve

8 comments:

♥LOVE2COOK MALAYSIA♥ said... Best Blogger Tips

I've never made rasam with dhal. Your version with lemon is so new too. But am loving it..slurpppp!

Anonymous said... Best Blogger Tips

It looks yummy..... Its silly to ask.. But is it good to add garlic with its peel ?

colombina said... Best Blogger Tips

Really nive! I wish to taste it! Kisses

Maayeka said... Best Blogger Tips

Very different rasam..looks so tempting and delicious!!

Inside a British Mum's Kitchen said... Best Blogger Tips

Sounds delicious! I could do with a bowl or two of this right now!
mary x

kausers kitchen said... Best Blogger Tips

Very different rasam, nice one.

Madhu said... Best Blogger Tips

I heard that lemon juice gets bitter when cooked..BUt you boiled the lemon rasam for some time also...tell me the tip

Aarthi said... Best Blogger Tips

@MadhuIn this recipe, it wont turn bitter. since lots of water is added.