Recipe

Lemon Rasam Recipe

Add Step-by-Step Photos	Vvskgn / All my dishes 2 years ago We have different types of 'Rasam'. 'Rasam' is a light, clear soup usually had with rice or as an appetizer. People in south India have it w/ rice and people in North like to drink it as an appetizer. Prep:30m Cook:30m Servings:8	Vvskgn
	truly appetizing clear soup

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Ingredients

Freshly squeezed Lemon juice - 5 tbsp

Tomato(chopped) - 2 no- finely chopped

Ginger - Grated 1 tbsp

Thai chillies -4 nos, finely chopped

Coriander leaves - A bunch, finely chopped

Split mung beans w/o skin - 1/2 cup, cooked well, mashed well

Turmeric powder - 1/2 tsp

Asafoetiada or hing - 1/2 tsp

Salt - As reqd

1/4 tsp Sugar for balance of taste

1/2 tsp Blk. or white pepper powder

3 cups warm water or warm Veggie broth, 2&1/2 to mix & 1/2 for reserve

Tempering:

Mustard seeds - 1/2 tsp

Curry leaves - 5 leaves cut into thin strips

Cumin seeds- 1/2 tsp

Olive oil - 1 tbsp

Directions

1)Add 2 1/2 cups of water or Veggie broth to the cooked and mashed mung beans.

2)Add all the ingredients (except lemon juice & tempering ing.) in the cooked & mashed mung beans mixture and let it boil for atleast 10 min..

3)Heat the oil in a small pan.

5)Add mustard seeds and when they splutter, add Cumin seeds & Curry leaves.

6)Add the above seasoning to the rasam.

7)Take it out of the stove, allow the rasam to cool for about 10 min.

8)Finally, add lemon juice, mix well and chk. for taste.

NOTE:

i) If you don't have mung beans you can make it w/ red lentils too.

ii)Please make sure that you take the rasam out of the stove and cool it down a bit before you add lemon juice, IF NOT, the rasam will turn bitter.

Don't tell me I didn't warn you!!!

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Comments

vvskgn 2 years ago said:
Asafoetida or Hing- can be bought from Indian grocery stores near by. It actually means, 'Smelly gum'. It is a tree sap. Its near to original is sold in blocks. In order to maintain its powder form they add. wheat flour and other additives. It is one of the main ingredients in Indian cooking, especially South Indian cooking.
It had medicinal properties. It helps with digestion. We drink a mixture w/ a pinch of hing powder mixed w/ buttermilk to easy tummy aches.
NOTE: It is smelly, so don't dare smell it if you are weak at heart! LOL!

uhannigan 2 years ago said:
This recipe sounds wonderful. I will certainly try it. The last time I had hing, I wrapped it inside two plastic bags, then put it in a jar with a tight lid--and the smell still escaped!

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