LEMON RASAM (SOUP)

Lemon Rasam

Rasam is a very common dish rather a must in many kitchens of Southern India.Amazingly,every part of Southern India has their own variation of rasam & they all taste awesome.Infact,its like an appetizer.Also good for digestion.I would try posting different kinds of rasams as and when tried.Most importantly Rasam is real quick to make and doesnot require much supervision.You don't wanna miss your movie but wanna claim you did cook tonight,a nice escape and good reason for your spouse,once a while though.Well it works for both the spouses,guys don't lose their games & gals get to watch their movies. ;)  Now hit the recipe below...


Ingredients:
Toor dal cooked-1/4 cup
water-4 cups
sambhar powder- 1 tbsp
rasam powder-2 tbsp
red chilli powder-1 tsp
Cumin  seed and Coriander seeds powder-1 tbsp
mustard seeds-1/2 tsp
cumin seeds-1/2 tsp
asafoetida-1/2 tsp
curry leaves - 3 to 4
whole dry red chilli-2
lemon juice-4 tbsp
salt
oil-1 tbsp

Procedure:
1)In a vessel boil the water along with sambhar powder,rasam powder,cooked toor dal,red chilli powder,cumin and coriander seeds powder and salt for 10 min on medium flame.
2)In a pan take some oil,add some mustard seeds,cumin seeds,curry leaves,whole dry red chilli and add asafoetida.Let the cumin and mustard seeds crackle.
3)Take the pan off heat and add it to the boiled rasam.
4)Take the rasam off heat and leave it aside for 2 min.
5)Now add the lemon juice as per taste.
6)Serve with rice.

P.S:Donot add the lemon juice while the rasam is kept on stove.Take it off the heat and add lemon juice as it might make the rasam to taste bitter sometimes.You can also add 1 tbsp grated coconut if you like when rasam is boiling.
Cumin and coriander seeds powder go with many Indian dishes.Its always suggested to have some powder ground and kept ready for use when required.T,his powder usually stays for 2 to 3 months.

Storage:Rasam can be digested for 3 days if refrigerated.