Search This Blog

Monday, 10 September 2007

Lemon Rasam


Tomato 1
Crushed Garlic pods 3
Dry Chili 2
Mustard 1/2 Teaspoon
Fenugrek (Vendhayam) 1/4 Teaspoon
Curry Leaves little
Coriander to garnish
Turmeric powder a pinch
Asafoetida a pinch
Rasam Podi 2 Teaspoon
Lemon juice 1 (As needed)
Cooked Toor Dal (Tuvaram Paruppu) 3 Tablespoon

  • Squeeze a tomato in the water and mix the cooked toor dal.
  • Add little oil to kadai and add mustard when it starts to split add fenugrek, asafoetida, curry leaves, dry red chili, turmeric powder and rasam podi, fry for a while.
  • Add the dal water to the kadai.
  • Add pressed garlic to the kadai, allow it to boil.
  • Add coriander leaves and switch off the stove.
  • Finally add salt and lemon juice.
Lemon rasam is ready, great with steaming white rice and appalam.

No comments: