All through the South India, any liquid dish i.e rasam, sambhar, daal is included for sure in regular diet. Though the names or tastes or preparation may vary from place to place but it remains favorite for most of the people. Generally for making rasam tamarind plays the main role but this recipe is an exception as lemon is the key ingredient in this rasam.
Prep Time: 5 mins
Cook Time: 20 mins
Serves: 2 Persons
Ingredients needed:
General spices/Thalimpu ginjalu (mustard, jeera, channa daal, urad daal, dry chilly)
Curry leaves - 1/4 cup
Oil - 2.5 tsp
Green chilli - 3, finely chopped
Garlic - 8-10 cloves (optional)
Jeera - 1 tsp, grind roughly with mortar and pestle
Tomato - 1 small size, finely chopped
Turmeric - 1/4 tsp
Salt as needed
Jaggery - 1 tbsp
Putnala powder/Roasted channa daal powder - 2 tbsp
Preparation:
1. Take oil in a vessel and add the spices.
2. Once the spices splutter, add the grounded jeera, chilli and garlic
3. Saute for a min and add 2 cups of water
4. Add tomato, turmeric, salt, jaggery and Putnala powder/Roasted channa daal powder
5. Let it simmer on low flame for almost 15-20 mins.
6. Turn off the flame, squeeze lemon and mix well.
Important point:
Never squeeze lemon when flame is on, the taste will turn bitter.
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