Lemon Rasam or Soup / Elimichai Rasam

If there is one thing that I will enjoy everyday, its rasam. Its is very comforting to mix rasam with rice on any given day. I think if you can make a good rasam you have comforted many people and the taste will always linger in their memory. I make rasam often but I have not been able to document for blogging. A good rasam recipe is something to treasure. On Monday for dinner I made lemon rasam and I was able to at last document it for blogging. The perfect season to make lemon rasam as you can find some awesome lemons and limes in the market. A great thing to have when you have a stuffy nose or when your sinus flares up. Also you need not have rasam powder or tamarind to make this rasam.

Gadgets:

Saucepan
Seasoning Ladle
Measuring Cups and Spoons
Cutting Board
Knife

Ingredients:

Lemon/Lime - juice of 1 ( might need more if the lemons are not tart enough)
Green Chillies - 2
Ginger - 1 tbsp finely chopped
Tomato - 2 chopped into chunks
Cilantro - 2 tbsp minced
Curry Leaves - a few
Ghee - 1 tbsp
Mustard Seeds - 1 tsp
Asafoetida Powder - 1/2 tsp
Cumin Seeds - 1 tsp for seasoning and 2 tsp finely powdered
Pepper - 2 tsp whole finely powered
Turmeric Powder - 1/2 tsp
Salt to taste
Moong Dhal - 1/4 cup cooked
Water - 4 cups
Jaggery - a pinch

Preparation:

1. Heat the saucepan with 2 tsp of ghee. Add green chillies, curry leaves and ginger. Add turmeric powder and chopped tomatoes give it a mix. Add water and bring it to a boil of medium heat.

2. Add cumin and pepper powder, 1/4 tsp of asafetida powder, salt and allow it to cook for 3 to 5 minutes.

3. Add the moong dhal and cook until it starts to froth. Add lemon juice, and jaggery.


4. Check to see if the lemon/ lime juice is tangy enough or else add 1/4 to 1/2 tsp of juice.

5. Heat the seasoning ladle with the remaining ghee. Add asafetida, mustard seeds, allow them to pop and then add cumin seeds. Remove and add it to the rasam. Add cilantro for garnish and serve hot with rice or as an appetizer.