Tuesday, February 8, 2011

Lemon & Coconut Rasam

Prep Time: 15 min
Cooking Time: 10 min

Serves: 2 to 3

  1. Toor dhal - little less than quarter cup
  2. Turmeric powder - 1/4 tsp
  3. Tomato - 1 medium sized
  4. Green chillies (de seeded) - 2
  5. Rasam powder - 2 tsp
  6. Salt - 2 tsp
  7. Sugar - 1/2 tsp
  8. Water - 3/4 cup + 1/2 cup
  9. Fresh grated coconut - 1 tbsp
For seasoning
  1. Ghee - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Cumin powder - 2 tsp
  4. Asafoetida powder - a pinch
For garnishing
  1. Lemon zest (grated) - Zest of one whole lemon
  2. Lemon juice - juice of one whole zested lemon
  3. Fresh grated tender ginger - 1/2 tsp
  4. Cilantro (finely chopped) - 2 tbsp
  1. Wash & pressure cook toor dhal along with half cup of water and quarter teaspoon of turmeric powder.
  2. Let the cooker cool down naturally; now open lid & mash cooked dhal with a ladle; set aside.
  3. Wash & finely chop a tomato.
  4. Heat a wok, add tomato chunks, de seeded green chillies, rasam powder, turmeric powder, salt, sugar, water & combine well.
  5. Allow the above mixture to boil for about 3 to 4 min in low flame.
  6. Now add the mashed toor dhal, grated coconut; stir well and heat in low flame until a frothy layer appears on top; switch off gas; do not allow to
  7. boil after adding the mashed dhal.
  8. Switch off gas, transfer contents to a vessel with a tight fitting lid.
  9. Add grated lemon zest, lemon juice, fresh grated ginger, chopped cilantro and stir well; seal tightly with lid.
  10. Heat ghee in a tadka ladle, add mustard seeds & let it splutter.
  11. Add cumin powder, asafoetida powder; saute for few sec; switch off gas and add the seasoning to the rasam.
  12. Stir well; seal tightly with lid and set aside for few min for all the flavors to blend in completely.
  13. Serve hot with steamed rice or as a soup.
  • While grating the lemon zest (flavedo), take care not to grate the white pith part (albedo) along with the zest; white pith imparts bitter taste to the rasam.

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