LEMON RASAM

      LEMON RASAM - yet another Rasam Recipe which can be a fancy addition in the long list of Rasam Varieties catered in South India.  Convert your favourite Rasam into an alluring delicacy by just adding a few teaspoons of Lemon Juice into it.  The citrusy flavour & tanginess from the Lemon along with the spicy & tangy note from the Rasam adds a wonderful taste with a refreshing aroma to this Lemon Rasam.
      You can be easy with any basic Rasam Recipe while preparing this Lemon Rasam. What you have to keep in mind is to reduce the amount of Tamarind in this Rasam recipe.  The tanginess from the Tamarind and Lemon can get overwhelming, so make sure to adjust it to your preference. I have converted a basic Paruppu Rasam into this Lemon Rasam recipe.  We can also convert the same recipe into a variety of Rasam Recipe by simply adding your favourite fruit juice into Orange Rasam, Water Melon Rasam, Pineapple Rasam etc., and even into an exquisite variety of Rasams with various other fruits.
     This Lemon Rasam takes the show with its standalone flavour and aroma. Make sure to add the Lemon Juice at the final stage. I love the Citrusy note in the Rasam and realized that reheating is not a good idea, which can turn the Rasam slightly bitter.  But trust me, this a wonderful Rasam with a cool and refreshing aroma. Serve it along with steaming hot rice and a Veggie, or serve it along with a lost list of dishes in a Vazhaiyilai Virundhu/Sadhya.
 

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Cuisine - South India
Recipe Type - Rasam/Soup
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 25 - 30  Minutes

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HOW TO MAKE LEMON RASAM

LEMON RASAM

INGREDIENTS:

For Lemon Rasam:

Tomato - 1 Nos.
Tamarind Paste - 1/4 Tspn
Tuvar Dhal - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Curry Leaves - a Sprig
Lemon Juice - 11/2 Tbspn
Water - 2 Cups
Salt - To Taste
Jaggery - a Small Piece

Roast & Grind - Rasam Powder:

Ghee - 1 Tspn
Coriander Seeds - 2 Tspn
Tuvar Dhal - 2 Tspn
Dry Red Chillies - 1 No.
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn(do not roast)

For Tempering:

Ghee - 1 Tspn
Mustard Seeds - 1 Tspn
Asafoetida - a Pinch
Garlic - 2-3 Cloves
Dry Red Chillies - 2 Nos.
Curry Leaves - Few

To Garnish:

Coriander Leaves - Few
Curry Leaves - 1 Sprig

LEMON RASAM

METHOD:

FOR RASAM POWDER:

Roast & Grind:

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

                         - Tuvar Dhal turns golden brown.
                         - Coriander seeds turn fragrant
                         - Dry Red Chillies fluff up.
                         - And do not add Cumin Seeds while roasting the ingredients.

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR LEMON RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked, mash the cooked Tuvar Dhal and keep it aside.
• Peel, wash & Crush the Garlic cloves and keep it aside.
• Grind the Tomato in a mixer grinder/blender into a fine purée along with the Tamarind Paste. 
• Mash the cooked Tuvar Dhal, add Two cups of Water and mix well.
• Pour in the Tomato Tamarind Purée to the above and mix well.
• Add a Sprig of Curry Leaves along with a dash of Salt & Turmeric Powder and allow it to boil.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Let it boil on a low flame for about 5-7 minutes.
• Finally, add the freshly roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Boil until the Rasam froths up and switch off the flame.
• Finally, pour in the Lemon Juice and mix well.
• Heat ghee/oil in another pan, splutter Mustard seeds in it.
• Immediately add Crushed Garlic, Dry Red Chillies, Curry Leaves and Asafoetida. 
• Fry this on a low flame briefly.
• Switch off the flame & pour the tempering into the Rasam.
• Garnish Lemon Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Lemon Rasam hot with steamed rice or as a Soup.

LEMON RASAM

NOTES:

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Can add some extra water while cooking the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Can use any other vegetable oil too.
• Adding Jaggery is purely optional, but it helps to balance the overall taste of this Lemon Rasam.
• Covering the Rasam bowl immediately after the tempering is to retain and infuse the flavours into the Rasam.
• Add the Lemon Juice at the final stage, just before garnishing.
• Once the Lemon Juice is added, do not boil it.