As a kid I used to hate this rasam, as it mostly shows up after I have had a fever or if someone had been ill :P as a dish which gradually introduces normal food to one's recovering tastebuds after 2 days of kanji or bread :( Nowadays I find this to be a very mild and comforting rasam to have during rainy days or after a day of heavy festive meals. One of the to-go factor for this rasam is that this doesn't need any vegetable in stock and can be easily made with the ever available ingredients pepper & jeera. Also we make this or any other rasam at home, alongside any molakootal or morkootan. Now, over to the preparation :)
Prep Time: 5 mins || Cook Time: 25 mins || Serves: 3 || Category: Rasam
Ingredients:
1. Tamarind water - 150 ml
2. Turmeric Powder - 1 tsp
3. Pepper powder - 3-4 tsp
4. Jeera (cumin) powder - 3-4 tsp
5. Salt - as required
6. Hing (asafoetida) - 2 tsp
7. Oil - 1tbsp
8. Mustard seeds - 1tsp
9. Cumin - 2tsp
10. Curry leaves - a sprig
Method:
1. Heat tamarind water in a pan. Add turmeric powder and bring it to boil.
2. Add pepper powder, cumin powder, hing and give a stir. Let it boil for about 5 mins. Add required amount of salt and water according to the tanginess of tamarind. Temper with jeera & curry leaves and keep covered.
Tastes heavenly with paruppu thogayal !!! Can also be drunk as a soup..
This is a very flavourful and easy rasam with all simple ingredients. It can be had with rice and also be drunk separately as a soup. After a day of heavy lunch or dinner, or after the usual lineup of sambars over the week, when I crave for something very light, I go on to make this lemon rasam. It makes an easy and light meal :)
Prep Time: 5 mins || Cook Time: 25 mins || Serves: 4 || Category: Rasam
Ingredients:
1. Ripe Tomato - 1
2. Green Chilly - 1 small
3. Ginger - a small piece
4. Turmeric powder - 1 tsp
5. Toor dal - 1 cup (cooked)
6. Pepper powder - 1/2 tsp
7. Mustard seeds - 1 tsp
8. Cumin seeds (jeera) - 2 tsp
9. Salt - as required
10. Oil - 2 tbsp
11. Coriander leaves - 1tbsp finely chopped
12. Lemon - 1 medium size
13. Hing (asafoetida) - 1tsp
Method:
1. Chop the tomatoes into cubes & slit the green chilly. In a pan, add 1tbsp of oil and add the slit green chillies, ginger (i used ginger paste as I didn't have whole ginger) and saute for a min. Then add the chopped tomatoes, hing and turmeric powder and give a quick stir.
2. Once the tomatoes look sauteed, add enough water required for the rasam consistency. Let it boil for 3-5 mins. Then add the mashed toor dal, salt and pepper powder and stir well. Let it cook for 3-5 mins.
3. Once the rasam turns frothy on the top, switch off the flame. Temper with mustard seeds & cumin. Add finely chopped coriander leaves. Let it cool down for 10 mins. Then add the juice of 1 full lime or as per the desired tanginess. Give a stir.
Suggestions:
- Can also use dry red chilly in the place of green chilly.
- Do not add lime juice when the rasam is piping hot, as it may give a bitter taste.
- Also do not heat the rasam too much, after it is refrigerated. As it contains lemon, reheating to a high temperature might send in a bitter taste.
