Lemon Ginger Rasam

Lemon Ginger Rasam

This rasam is a variant to usual pepper and jeera rasam. This is one of the popular and frequent rasam recipe in my kitchen as it is mine and my husband's favorite. 

    Cuisine: South Indian

    Course: Main dish

    Cooking Time: 5 mins

    Prep Time: 10 mins

    Serves: 2

Ingredients

To dry roast and grind:

• 1/2 tsp black pepper
• 1/4 tsp jeera
• few curry leaves
• 2 red chillies
• 1 inch ginger

Other ingredients to prepare rasam:

• 1 small ripe tomato
• cooked toor dal water
• a pinch of turmeric powder
• few curry leaves
• roughly chopped coriander leaves
• salt to taste
• required water
• 1 small lemon

For seasoning:

• mustard seeds
• a pinch of asafetida 
• few curry leaves
• little ghee

Directions

Step 1:

Dry roast all the ingredients given above for grinding except ginger. Once slightly cool, grind them into a coarse powder.

Step 2:

Take a vessel. Add just the water from the cooked toor dal, salt, turmeric powder, roughly mash the tomato with hand, curry leaves, rasam powder made in step 1 and required water. Mix everything well. Check for salt and cook in high flame. Switch off the flame once it starts boiling on the sides of the vessel.

Step 3:

Add lemon juice and check for the tanginess. Adding lemon juice is according to our taste of tanginess. 

Step 4:

Add ghee to a seasoning pan. Add mustard seeds, allow it to splutter. Add asafetida and curry leaves. 

Step 5:

Add to hot rasam. Ready to serve!.

Notes:

1. You may add tamarind water instead of lemon juice.