Lemon Rasam (A Lemony South Indian Soup)

I had posted the recipe for Rasam a few months back and it was met with a tremendous response.You can check the recipe here :

Rasam (A South Indian versatile recipe)

I am posting the Lemon flavoured version which is as delicious as it is tangy and warming to body and soul.Believe me when I say this is the ultimate soul food as there is nothing more appealing to a South Indian on a cold winter day than a bowl of hot boiled rice ladled over with delicious Lemon Rasam,drizzled with a tsp of ghee with a side of potato roast (always welcome) and the must have papads!

∗Recipe for Rasam Powder :

Rasam Powder (Rasam Podi)

Lemon Rasam does not use Tamarind as we use in pepper and other Rasams as the Lemon juice fulfils the sour and bitter additions.For the knowledge of the rest of the ingredients lets go on to the recipe!

Preparation Time : 1 hour

Makes : 4 servings

INGREDIENTS

For the Rasam :

1/2 cup yellow lentils (Tur Dal) – boiled and mashed

2 cups water

3 tbsp Lemon Juice

1 tsp Turmeric Powder (Haldi)

1 tbsp Rasam Powder∗

A small ball of Jaggery/2 tsp sugar

1 big/2 small Tomatoes – chopped

1 tsp Asafoetida

2 tsp salt

4 – 5 Curry Leaves

2 tbsp Coriander Leaves – chopped

For the tempering :

2 tbsp Ghee

1 tsp Asafoetida

2 dried red Chillies

4 – 5 Curry Leaves

1 tsp black Mustard Seeds (Rai)

1 tsp Cumin Seeds (Jeera)

METHOD

For the Rasam :

Boil water on medium heat with the chopped tomatoes,salt,curry leaves,asafoetida,jaggery/sugar and turmeric till tomatoes are soft.Add the dal and cook for a further 5 – 7 minutes stirring in between.

When the dal has amalgamated with the liquid stir well and now keep a watch on the Rasam.As soon it starts to froth on top take off heat.Add the Lemon Juice.

Do not boil the Rasam for a long time after adding the Lemon juice as it will render the Rasam very bitter.

Pour into a bowl or casserole and cover with a lid.

Make the tempering :

Heat ghee on medium heat and add the Mustard seeds and dried red chillies.When the seeds pop add the cumin seeds and asafoetida.Finally add curry leaves,stir for 2 – 3 seconds and pour over the Rasam.Sprinkle the coriander leaves and put on the lid.Keep the Rasam covered till serving time!

Serve with hot rice or pour into serving cups and drink as it is!