Lemon Rasam

Rasam is the most common item on the menu in most South Indian homes. I am a huge fan of Rasam and can almost have it everyday for a meal. There are different types of Rasam...I know at least 5-6 types on my own. This recipe of Lemon Rasam does not require any tamarind and also has a great flavor and is quite easy to make.No one can go wrong making it :)

Time:Making Time (15 mins)

Difficulty level: Very Easy

Ingredients:

• Tomatoes - 2 medium sized 
• Cooked Toor Dhal - 1 cup
• Ginger - small piece 
• Green Chillies - 2 to 3 (depending on spice level)
• Rasam Powder - 1 tsp ~ optional
• Lemon Juice - 1 tbsp
• Water - 2 cups
• Salt to taste
• Curry leaves and Coriander to garnish

For Seasoning,

• Mustard seeds - 1 tsp
• Jeera - 1 tsp
• Ghee - 1 tsp
• Asafoetida, a pinch

Preparation:

1. Grind the Tomatoes and make a fine puree. (You can even cut the tomatoes into small pieces instead of grinding them)
2. In a vessel, add the Water,Tomato puree,Slit Green Chillies,chopped Ginger, Asafoetida and salt. 
3. Mix well and let this mixture to boil for 5-10 mins till the raw smell disappears. 
4. Add the cooked dhal to this along with few Curry,Coriander leaves and let it cook till it starts frothing.Switch off the flame.
5. For the tempering,add a spoon of ghee,mustard seeds,jeera and a few curry leaves and allow it to splutter.Add this to the Rasam mixture.
6. Finally, add the Lemon Juice to this and yummy Lemon Rasam is ready :) 
7. Serve with Hot Rice and a simple potato curry...Best Combination ever!

     Chef's Tip -

     * Do not reheat the Rasam after adding the Lemon Juice as it will make it bitter. My mom always   adds the Lemon Juice to the Rasam in parts just before serving.

     * You can add Rasam powder,if desired as it will enhance the flavor.