Rasam is a regular menu at home, I make it everyday. My Lil one loves paruppu rasam with a mashed potato and ghee for his lunch. One food,that he eats on his own, without throwing any tantrums. Since it is a regular affair, i keep trying different varieties. This lemon rasam happens rarely, because both my kiddo’s dont prefer it. It is we adults who enjoy this rasam when it is still warm, with a slice of lemon, pepper powder sprinkled garnished with grated ginger and few fresh coriander leaves. Sounds like a gourmet menu right!! ohh yeah, serve it as lemon shots and people would definitely think it is some high-end restaurant menu!! Now when you make these lemon shots or yelmichampazham rasam/lemon rasam, do tell me!! 🙂
3 nos medium sized plum tomatoes
1 no green chili
1.5 tsp homemade rasam powder
1 cup cooked and mashed toor dal
1/2 cup water
1 tsp salt
2 tbsp fresh coriander leaves
1 tsp grated ginger
1 tsp ghee
1/4 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp freshly pounded pepper powder
2 no round red chilies
2 pinches of hing
a strand of curry leaf
- I used 1/2 cup toor dal/tuvar dal/split pigeon peas,pressure cooked with 1 cup of water with little turmeric. Pressure cook it for 4-5 whistles. Let the pressure release on its own. Mash it well andkeep aside until use.
- Wash the tomatoes, take it in a wide vessel along with 1/2 cup of water, squash it well with your hands, pulp it. Squash well and pass it through a sieve, press the remains well, remove the skin and discard.
- I didn’t sieve it, i squashed it with bare hands, and squeezed out the skin. To this tomato juice, add green chili, rasam powder and salt. Cook it until the rawness of the rasam powder disappears.
- Now add the cooked dal to this rasam. Let it sit on the stove in a simmer flame for 5 -8 minutes. When it froths well, remove it from the flame.
- Add the lemon juice. Now for the tadka, heat a tadka pan with ghee. splutter mustard seeds, add cumin, pepper powder, red chilies, hing and curry leaf. Pour this sizzling tadka over the rasam. Keep it covered. Garnish with coriander leaves and serve it warm along with rice and curry. I served it as part of our Weekend Lunch Yennai Kathrikaai kuzhambu, yardlong beans paruppusli.