Lemon Rasam
By | Author | sthumma | Yield | No Value |
|---|---|---|---|
| Published | Cooking Time | ||
| Recipe Type | Others | Preparation Time | |
| Ingredient | Other | Standing Time |
Description:
Lemon rasam is one of the most liked rasam varieties in our home made with Dhal water and Lime juice for the sour taste garnished with freshly chopped coriander leaves.
Recipe of Lemon Rasam
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Red Chilly | 3 | Numbers |
| Hing | 1 | Pinch |
| Cumin Seeds | 1/2 | Teaspoons |
| Pepper Corns | 1/2 | Teaspoons |
| Mustard Seeds | 1/2 | Teaspoons |
| Butter | 1 | Tablespoons |
| Turmeric | 1/4 | Teaspoons |
| Salt | To Taste | |
| Tomatoes | 4 | Numbers |
| Green Chilly | 3 | Numbers |
| Curry Leaves | 2 | Springs |
| Coriander Leaves | 1 | Bunch |
| Lemon Juice | 3 | Tablespoons |
| Sugar | 1/2 | Teaspoons |
Directions
- Take a bowl add coriander steams, curry leaves, green chilly, tomatoes, salt, turmeric, daal water, cook it for 15 minutes.
- Take a pastel add cumin seeds, pepper corns and crush it.
- Heat butter in a pan add mustard seeds, when mustard seeds splatter, add curshed pepper corn and cumin and add hing,
- red chilly, sauté it and pour this in to the daal mixture and reduce the flame and
- add lemon juice, sugar, mix this, add coriander leaves, switch off the flame.
Posted Jun 16, 2013
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