Lemon Rasam:

After all these festivities and indulgence, our digestive system surely needs some soothing, healing and a simple lunch. This lemon Rasam surely fits the bill and we can enjoy this Rasam with some hot rice, vegetable Subzi and little pickle. This time I had some huge lemons from my native. which we call as Dudle huli /Citrus medica. This Rasam is very good for treating sour throat as well. You can enjoy this as a soup and heal the throat pain.

pic 1 main

Ingredients-

Toor dal – 1 cup (cooked)

Green chillies – 4

Ginger – ½ inch

Hing – Toor dal size

Salt

Jaggery – 1 table spoon

Curry leaves – 1 spring

Lemon juice – ½ of big lemon or 1 small lemon

Seasoning:

Coconut oil – 1 tsp

Mustard – 1 tea spoon

Cumin – ½ tea spoon

Red chilli – 1

Curry leaves – 1 spring

Method:

-Chop green chillies, cut ginger julienne and keep.

-Take Four to five cups of water in a pot, put ginger, green chillies, curry leaves, salt, jaggery, hing and cook for a while.

Ribbet collage 1

-When ginger and green chillies are cooked, add cooked dal and adjust the consistency, check for salt and jaggery.

– Boil for 3 to 5 minutes and switch off. Now add lemon juice by removing the seeds if any.

-Do the seasoning by heating oil, add mustard and splutter. Next add cumin, broken red chilli and curry leaves and mix all these and add this over ready boiled Rasam.

pic 2 main

Close the lid and rest this for 10 minutes to absorb all the flavours and then serve.

 


2 thoughts on “Lemon Rasam:

  1. Gertie Reply

    Fantastic blog! Do you have any helpful hints for aspiring writers?

    I’m planning to start my own site soon but I’m a little lost on everything.
    Would you recommend starting with a free platform like WordPress
    or go for a paid option? There are so many options out there
    that I’m completely overwhelmed .. Any suggestions?
    Thanks!

    1. Shrikripa U Reply

      Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *