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Lemon Rasam Recipe

Ingredients

How to make it

  • 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!!!

Reviews & Comments 2

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  • uhannigan 17 years ago
    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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  • vvskgn 17 years ago
    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!
    Was this review helpful? Yes Flag

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