Name: Lemon Rasam/Limbu Rasam recipe by Amrita Iyer at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: For the Rasam -; 1/2 cup yellow lentils (Tur Dal) – boiled and mashed; 2 Cups Water; 3 tbsp lemon juice; 1 tsp turmeric powder (haldi); 1 tbsp Rasam Powder∗(see note); A small ball of Jaggery/2 tsp sugar; 1 big/2 small Tomatoes – chopped; 1 tsp Asafoetida; 2 tsp salt; 4 – 5 Curry leaves; 2 tbsp Coriander Leaves – chopped; For the tempering -; 2 tbsp ghee; 1 tsp Asafoetida; 2 Dried red chillies; 4 – 5 Curry leaves; 1 tsp black Mustard Seeds (Rai); 1 tsp Cumin Seeds (Jeera)

ABOUT Lemon Rasam/Limbu Rasam RECIPE

This is a great Lemon flavoured version which is as delicious as it is tangy and warming to body and soul.Believe me when I say this is the ultimate soul food as there is nothing more appealing to a South Indian on a cold winter day than a bowl of hot boiled rice ladled over with delicious Lemon Rasam,drizzled with a tsp of ghee with a side of potato roast (always welcome) and the must have papads! Lemon Rasam does not use Tamarind as we use in pepper and other Rasams as the Lemon juice fulfils the sour and bitter additions.For the knowledge of the rest of the ingredients lets go on to the recipe!

Ingredients Serving: 4

For the Rasam -
1/2 cup yellow lentils (Tur Dal) – boiled and mashed
2 Cups Water
3 tbsp lemon juice
1 tsp turmeric powder (haldi)
1 tbsp Rasam Powder∗(see note)
A small ball of Jaggery/2 tsp sugar
1 big/2 small Tomatoes – chopped
1 tsp Asafoetida
2 tsp salt
4 – 5 Curry leaves
2 tbsp Coriander Leaves – chopped
For the tempering -
2 tbsp ghee
1 tsp Asafoetida
2 Dried red chillies
4 – 5 Curry leaves
1 tsp black Mustard Seeds (Rai)
1 tsp Cumin Seeds (Jeera)

Instructions

For the Rasam - Boil water on medium heat with the chopped tomatoes, salt, curry leaves, asafoetida, jaggery/sugar and turmeric till tomatoes are soft.Add the dal and cook for a further 5 – 7 minutes stirring in between.
When the dal has amalgamated with the liquid stir well and now keep a watch on the Rasam.As soon it starts to froth on top take off heat.Add the Lemon Juice.
Do not boil the Rasam for a long time after adding the Lemon juice as it will render the Rasam very bitter.
Pour into a bowl or casserole and cover with a lid.
Make the tempering- Heat ghee on medium heat and add the Mustard seeds and dried red chillies.When the seeds pop add the cumin seeds and asafoetida.
Finally add curry leaves,stir for 2 – 3 seconds and pour over the Rasam.Sprinkle the coriander leaves and put on the lid.Keep the Rasam covered till serving time!
Serve with hot rice or pour into serving cups and drink as it is!

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