Lemon Rasam - Taste A Different Rasam Each Time

Every traditional South Indian meal will include a rasam that is poured on top of the rice during the final stage of the sadya or the ‘Grand Meal’. As I have mentioned in the earlier post, there are different types of rasams. The usual tamarind tomato rasam was published earlier. So if you need to check out the recipe, you may turn back to the previous posts.

Yet another rasam variation is to be mentioned in this post. Usually rasam is made up of tamarind. But what if you are in short of tamarind? This is where you need to get the right alternative- Lemons. Lemons are tangy like tamarind and have a sour taste quite different from tamarind. This lemon rasam can bring back all the tanginess of traditional rasam in a different style. so do checkout the recipe and let me know the results.

Ingredients

·         Lemons – 2

·         Garlic – 6 cloves

·         Shallots – 6

·         Curry leaves

·         Mustard seeds

·         Turmeric powder- ¼ tsp

·         Pepper powder – ¼ tsp

·         Asafetida – ½ tsp

·         Fenugreek- ¼ tsp

·         Salt

·         Oil

Method

·         Squeeze out the lemon juice and mix it with 3-4 cups of water. You may increase the amount of water if you want to reduce the tanginess

·         Mix suffieinct amount of salt to the lemon solution

·         Take a large kadai and pour oil to it when the kadai is heated

·         Pour some oil and add mustard seeds. Pop the seeds

·         Add curry leaves

·         Now you may add ground shallots and ginger to the oil

·         Saute well

·         Add tomatoes and saute well

·         Now add lemon juice to the kadai

·         Add turmeric power.

·         Pour the lemon juice to the kadai

·         Simmer the flame

·         Add fenugreek powder, asafetida and coriander leaves

·         Let the rasam get heated. Do not boil

·         Serve with rice and enjoy the tangy fun.