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Friday, January 6, 2012


Rasam is common item in all South Indian homes.You can prepare a lemon rasam in a second.It is easy and also yummy.The traditional South Indian toor dal rasam made tangy by adding lemon juice. 


  1. Toor Dal-50g
  2. Turmeric Powder-1/2tsp
  3. Tomato-1
  4. Velakennai/Castor/Mustard Oil-1tsp
  5. Tamarind-few
  6. Cumin Seeds/Jeeragam-1/2tsp
  7. Pepper Corns-1/4tsp
  8. Red-chili-1
  9. Garlic-2cloves
  10. Asafoetida
  11. Coriander Leaves
  12. Curry leaves
  13. Salt-to taste
  14. Water
  15. Oil
  16. Mustard Seeds
  17. Lemon Juice-4tsp
To Grind:
  • Take a blender,put the cumin seeds,pepper corns,red-chili,garlic and curry leaves.Blend in a corse.
  • Soak and wash the moong dal for 1min.
  • Take a pressure cooker,put toor dal,turmeric powder, add little bit of tomato and castro/mustard/velakennai oil.
  • Close the lid pressure upto 4 whistles.
  • Remove the lid remove the dal and filter the water.
  • Place a tamarind ina bowl,add some amout of water.Wait for 30mins.
  • Soak the tamarind,tomato and filter the water and set a side.
  • Mix the tamarind tomato juice with dal water.
  • Heat a pan add 1tsp of oil,mustard seeds and curry leaves.
  • Add dal water,salt,asafoetida and blender corse powder.
  • Add some coriander leaves on top of the rasam.
  • When it just starts to boiling and becomes forthy,transfer to the servig bowl.squeeze juice of fresh lemon to the rasam and close immediately.
  • Stir before serving,so that the dal water mix well.This rasam is meant not to be clear.So mix well before you serve each time.
  • Hot and serve with "Boiled Rice or Vegetables"

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