Lemon Rasam     

DescriptionElumichampazha Rasam
Curry TypeUnknown
SourceDakshin -- An Earthly Delight Cookbook by Chandra Padmanabhan
Time to prepareUnspecified
Time to cookUnspecified
No. of servings4
Ingredients1/4 cup toor dal
1 cup water
a piece of fresh ginger (2 1/2 cm, 1 in), peeled and grated
4 green chiles
1/2 tsp cumin seeds
3/4 tsp black peppercorns
1 1/2 cups water
1/2 tsp ground turmeric
salt to taste
2 tomatoes, quartered
juice of 1 lemon
coriander leaves, chopped to garish

For Tempering:
2 tsp ghee
1 tsp brown mustard seeds
1/2 tsp asafoetida powder
1 red chile, halved
a few curry leaves
Wash toor dal well. Drain. Place dal in a heavy saucepan. Cover with 1 cup water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat, and simmer dal gently for 45 minutes to 1 hour or until soft. Stir several times during the last 30 minutes of cooking. (The water should be mostly gone). Set dal aside without draining.

Using an electric blender or food processor, blend the fresh ginger and green chiles into a paste. Now blend or process the cumin seeds and black peppercorns into a powder. Set both aside.

Place the undrained cooked dal in a heavy sucepan. Add 1 1/2 cups extra water, ground turmeric, salt to taste, and ginger/chile paste. Slowly bring to the boil.

Heat 2 tsp ghee in a heavy frying pan or skillet. Add mustard seeds, asafoetida powder, halved red chile, a few curry leaves, and pepper/cumin seed powder.

When the mustard seeds splutter, add this mixture to the rasam. Turn off the heat and add the lemon juice.

Garnish with chopped coriander. Serve hot with rice.

[ Home | Search | Indexes | News | Links | About ]

Death by Curry http://rubymurray.com