Lemon Rasam
#ebook -21
Learned this humble rasam's recipe from a dear friend, now this has become a regular addition to our menu. Best thing is that you don't need rasam powder to make this.
Since it's winter in Oman I make this hot tangy Rasam as a substitute for soups. It tastes Devine with some steaming rice and a piece of a fried fish or spicy crispy potatoes.
Lemon Rasam
#ebook -21
Learned this humble rasam's recipe from a dear friend, now this has become a regular addition to our menu. Best thing is that you don't need rasam powder to make this.
Since it's winter in Oman I make this hot tangy Rasam as a substitute for soups. It tastes Devine with some steaming rice and a piece of a fried fish or spicy crispy potatoes.
Open in Cookpad AppSteps
- 1
Pressure cook tur dal along with chopped tomatoes, green chilli, crushed garlic, coriander, turmeric, chilli and pepper powder along with few curry and coriander leaves by adding sufficient water.
- 2
When cooked, mash it well, you can use wooden churner or hand blender if you dont like tomato chunks visible in your rasam.
- 3
Add water and salt, boil it.
- 4
Heat up oil for tempering(1 tbsp)
- 5
Add mustard, fenugreek and cumin seeds. Once they splutter add asafoetida, curry leaves and bits of dry red chilli. Add lemon juice. Switch off the flame. Enjoy the piping hot Rasam.
Cooksnaps
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