LEMON GINGER RASAM

Lemon ginger rasam is an appetizer drink that would be well suited when you have some stomach bloating .  This is a very common recipe among South Indian Tamil Brahmin household.  Very easy to prepare and tastes super delicious.  DH likes this rasam very much and when I prepared for the first time, he just drank like a soup and complimented that he has never tasted this kind of rasam earlier.

This recipe does not call for tamarind, tanginess is derived with tomatoes and lemons.  The combination of lemon and ginger goes hand in hand and addition of freshly ground rasam powder gives out an aromatic flavor to the dish.  Also coriander leaves acts as a perfect garnishing agent and brings an earthy flavor to the dish.

INGREDIENTS:

Tomatoes - 4 medium sized

Lemon -2

Toor Dhal - 1/4 cup

Ginger - small piece (crushed or finely chopped)

Green chilly - 1

Asafoetida - a pinch

Turmeric powder - 1/4 tsp

Salt -a s needed

Coriander leaves for garnishing

RASAM POWDER

Pepper - 2 tsp

Cumin - 1tsp

Toor dhal - 1 tsp

Red chilly - 1

Coriander seeds - 1 tsp

TEMPERING ITEMS:

Ghee - 1 tsp

Mustard seeds - 1/4 tsp

Curry leaves- few

PREPARATION:

1.  Prepare Rasam powder with the ingredients given under Rasam powder.  Keep aside.

2.  Chop the tomatoes  and process them in a blender and make a juice.

3. Pressure cook toor dhal until the dhal is cooked completely.  Mash well and keep aside.

4.  In a vessel, add the tomato juice, green chilly, ginger, turmeric powder, salt, a cup of water and bring it to boil for 10 minutes until the tomatoes are cooked well.  

5. Add rasam powder, stir well, later add the cooked toor dhal.  Add a cup of water if required if the consistency of the rasam is very thick.  When it start to froth, switch off the stove, and remove from the flame.  

Heat ghee in a pan, add mustard seeds and once it splutters, add curry leaves and add the seasoned items to the rasam.  Allow the rasam to cool completely and add the extracted lemon juice.  Lemon juice can be adjusted according to the required tangy taste.  Garnish with coriander leaves.

 Aromatic lemon ginger rasam is ready to be served.  We had with potato curry and it tasted wonderful.