Rasam (mulligatawny soup), is a typical south Indian broth. There are many varieties of rasam and are great served over rice or any grains. It is equally tasty to have as such as a broth. My mom makes delicious varieties of rasam and I love her cooking. This lemon rasam aka spicy lemon broth is her recipe. The only variation that I make in her recipe is that I reduce the heat. My kids do not like very spicy food and hence I always make a moderate one.
Lemon rasam is tangy and spicy. It is different from other rasam as lemon contributes to the tanginess whereas, in other kinds, tamarind is used. Black pepper, ginger, and fresh green chilies are the source heat for the lemon rasam (the traditional rasam use spice powder mix). So, add or delete a couple of green chilies to adjust the spiciness. This can be made in about 15 minutes of time if you have a couple of tablespoons of cooked toor dal. My friend freezes 2 tbsp portions of cooked and mashed dal to make rasam quickly. The dal can be quickly cooked in a pressure cooker. If you are serving over rice, just keep along with that in a small cup and pressure cook to make a complete meal. Also, if you prefer, filter and remove the ginger pieces and green chillies before serving. Or just ladle the broth onto your bowl, and remove the chillies aside. I like to have those ginger pieces and hence would like to serve as such. But it is totally ok to filter and serve the broth alone. Just do the tempering after you filter.
Creative Citrus Recipes is the theme for today from 'From Our Dinner Table Group'. I have been waiting to post this recipe. This is our family favorite and a piping bowl of this is perfect for the season. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!
Ingredients
Water - 4 cups
Lemon juice - 2 tbsp
Salt - 1 and 3/4 tsp
Thai chilli - 3 to 5, slit
Ginger - 2-in piece, julienne cut
Black pepper - 1/3 tsp
Black pepper powder - 1/4 tsp
Cumin - 1.5 tsp
Tomatoes - 1 cup, diced
Cilantro - 1 tbsp
Asafoetida - a pinch
Turmeric - 1/4 tsp
Lemon juice - 2 tbsp
To temper
Ghee - 1 tsp
Dried red chili - 1
Mustard seeds - 1/2 tsp
Cumin - 1/2 tsp
Asafoetida - 1/8 tsp
Curry leaves - 1 sprig
Method
Pressure cook the dal with a pinch of turmeric, mash, and keep aside.
In a saucepan, add 2 cups water, ginger, crushed blacked pepper, green chillies, tomatoes, turmeric, and salt. Bring to boil and then simmer for 4-5 minutes till the tomatoes are cooked. Add 2 cups water to mashed dal and pour it into the simmering tomatoes. Add black pepper powder and cumin. When it begins to boil, switch off the flame.
Stir in the lemon juice. In a pan, add ghee and heat. Add the red chillies and mustard seeds. When the mustard splutters add the cumin, asafoetida, and curry leaves. Pour it onto the rasam/broth.
Garnish with cilantro. Serve with rice.
The links for the Creative Citrus Recipes today, are shared below.
- Whole Orange Bundt Cake by That Recipe
- Triple Citrus Chicken by Making Miracles
- Lemon Coconut Muffins by Blogghetti
- Crispy Parmesan Chicken with Lemon Hollandaise by Cheese Curd In Paradise
- Chocolate Cuties by Veggies First Then Dessert
- Copycat Panda Express Orange Chicken by Palatable Pastime
- Lemon Basil Macaron by A Kitchen Hoor's Adventures
- Meyer Lemon Bars by Hezzi-D's Books and Cooks
- Lemon Ginger Honey in a Jar by Art of Natural Living
- Lemon Rasam / Spicy Lemon Broth by Magical Ingredients
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