Weather in this part of the world has been affected by Typhoons. To keep up with this bad weather this simple yummy and tangy Lemon rasam comes as a rescue.This recipe has been passed on from our greatgrandmothers who had such simple home remedies. We can have it as a soup or it goes well with Kootu or Spicy Kozambhu ,piping hot rice ,ghee and papad.
This week’s theme was suggested by Sasmita who blogs at https://www.firsttimercook.com. Do check her blog for the simple and yummy recipes. My humble contribution for 162nd #Foodiemonday #Bloghop theme #Lemonaffair is this simple and delicious Lemon Rasam.
Recipe for Lemon Rasam / Nimbehannu Saaru:
3/4 Cup Boiled and Mashed Toor dal
2 Medium Tomatoes
2 Green Chillies finely chopped
2″ Ginger grated
3 Cups of water
Salt to Taste
1/2 Cup finely Chopped Coriander
Few Sprigs of Curry leaves
1/2 Tsp Mustard / Rai
1/2 Tsp Jeera
2 Dry Red Chillies
1 Tbsp Ghee
Juice of one Big Lemon
Generous pinch of Asafoetida /Hing
Boil the dal in a pressure cooker and mash it nicely.Keep it aside. Take a wide bottom pan. Add water, chopped tomatoes, grated ginger,finely chopped green chillies , half of chopped corianer. Keep it on medium flame and let it boil untill the tomatoes turn mushy. Mix well. Now add the dal and mix well. Let it boil for 5 mins. Pour the tadka and mix well. Let it boil for 2-3 mins. Switch off the flame and add the lemon juice.
Garnish with the remaining coriander and serve as a soup or pair it with kootu or spicy kozambhu and Rice and Papad.
Heat the ghee. Add mustard seeds and red chillies torn into pieces.Once it splutters add jeera and curry leaves and a generous pinch of Hing.Switch off the flame.
This is good for sore throat as well.