Saturday, April 27, 2013

எலுமிச்சை பழம் ரசம் / Lemon Rasam

You know what it is from the name...tangy and tongue trickling rasam done with simple kitchen items.It is healthy too
The method of preparation is also simple.Once the toor dhal is pressure cooked it can be done within few minutes
Look out for similar recipe using tomato juice Tomato Juice Rasam

Ingredients
Part 1 - Pressure cooker
  • Toor dhal - little more than 1/4 cup
  • Methi seeds - little
  • Turmeric - a pinch
  • Oil/ Ghee - a drop
  • Water - to pressure cook

Part 2 - Items to be boiled in toor dhal water
  • Tomato - 1 (finely chopped)
  • Green chilly - 4 or 5 (slit opened)
  • Ginger - 1 small piece (grated)
  • Curry leaves - few
  • Salt - 1 1/2 teaspoons

Part 3 - Pepper - Jeera powder / மிளகு சீரகம் பொடி
  • Pepper - 1/2 teaspoon
  • Jeera - 1/2 teaspoon
  • Curry leaves - 4 nos

  • Take these mentioned items in a mixer and grind it coarsely

Topping
  • Coriander leaves - little (chopped)
  • Lemon - 2 or 3 (depending upon the size)

Seasoning
  • Ghee - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Hing - a pinch
  • Curry leaves - little (optional)

Method
Step - 1 - Parupu thanni / Dhal water
  • Take toor dhal in a cooker separator / bowl.Put methi seeds, turmeric and a drop of oil to it
  • Pour enough water and pressure cook for 4 whistles
  • Once done take it out and mash the dhal
  • Pour 2 cups of water to the dhal and mix well
  • Divide the dhal water into two portions
Step 2 
  • Take first portion of the dhal water and add all the items mentioned in "Part 2" (you can also grinding these items to a smooth paste prior to adding)
  • Boil for about 5 minutes in a medium flame
Step 3 
  • Mix pepper jeera powder to the second portion of the dhal water
  • Pour it to the boiled extract and simmer the flame
  • You will notice a foamy layer within 2 minutes.Switch off the stove at this stage
Step 4 - Garnishing
  • Squeeze lemon over it and mix well
  • Garnish with coriander leaves
Step 5 - Seasoning
  • Heat ghee in a small iron ladle and season mustard seeds
  • Put hing and curry leaves.Once done drop it into the rasam and mix well