My dad had a friend who was in the Police department. He loved rasam like anything and since he was posted at the station near our home he often came home when mom made rasam. He is no more in our midst we lost him to cancer but I still remember him every time I make rasam. Rasam to me was just tomato rasam mom made quite painstakingly once in a while. It's my hostel life in Chennai that opened my eyes to the zillion varieties of rasam in South India and I have ever since taken a liking for this tangy brew. A good hot pepper rasam can sweat you out while a tangy lemon rasam can lull you to sleep. I love the Andhra rasam to any other states and I don't mind betraying my own state to that. Lenten season is one time we bring rasam into our cuisine more often than we normally do. I lost the opportunity to post this recipe the last lenten season so here's my favourite Rasam- Lemon Rasam.
The name would make you assume it's just Lemon and spices but it's more like a mix rasam with lemon, dal and tomatoes not to forget the humble tamarind. Even in the midst of all these ingredients the Lemon flavour and smell stands out making it feel quite pleasant an experience when served. Served with some long beans, rice and a papad with a dash of pickle this is something you would call an 'experience'.
My friend Manali has been pining for this recipe and she's been craving for tangy stuff so Manali this one's dedicated for you.
Ingredients for lemon rasam ( Recipe adapted from Edible Garden)
Lemon- 1squeezed
Tamarind- size of a marble soaked in warm water.
Toor dal- 1/2 cup mashed
Tomato - 2 mashed
Ginger- 1 inch piece
Green chillies- 2
Rasam powder- 2 tsp
Turmeric powder- a pinch
Salt- to taste
For Tempering
Mustard seeds- a pinch
Asafoetida- 1/2 tsp
Oil- 2 tbsp
Curry leaves
Coriander leaves
Direction
Soak the tamarind in warm water for ten minutes. Knead it later and extract the pulp and discard the tamarind seeds. Chop and mash tomatoes, slit chillies and pound the ginger. Add tomatoes to the the mashed dal along with tomatoes and green chillies. Add salt, turmeric powder a pinch of Asafoetida to this mix and set it to boil. Once boiled add a cup og water and let it simmer. Meanwhile in a pan heat some oil for the tempering.
Add mustard seeds and curry leaves followed by pounded ginger and saute well. Add rasam powder to this and blend well. Add the the tempering to the rasam and let it simmer for 10 minutes. Take the rasam off the fire and add the lemon extract. Garnish with coriander leaves and the rasam is ready. You can add few pepper corns while tempering if you like biting on pepper while you have your rasam.
