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Friday, September 12, 2008

Lemon Rasam



Ingredients:
Lemon - 1
water- 4 cups
salt- 1 tsp
turmeric powder - a pinch
asafoetida- 1 pinch
Black pepper- 1 tsp
cumin seed- 1 tsp
garlic - 4 pearls
coriander seeds- 1 tsp
oil- 1/2 tsp
mustard seeds- 1/4 tsp
methi seeds- 1/4 tsp
curry leaves- 1 brig
cilantro- a handful
red chilli- 2


Method:

First dry roast the pepper,cumin seeds, coriander seeds till we get a nice aroma.
Then grind them with garlic to a coarse mixture.
Extract juice from lemon .Add salt and water and keep aside.
Heat oil in a kadai.Crackle the mustard seeds and add fenugreek seeds.
Then goes the red chillies and curry leaves.
Immdiately add the pepper garlic mixture and saute a little.
Sprinkle some asafoetida and turmeric powder.
Then add the finely chopped tomatoes and saute them till the tomatoes are half cooked.
Now switch off the stove and add the lemon juice.
Do not heat the rasam after adding lemon juice, because heating gives a bitter taste to rasam.

2 comments:

Jijo said...

Hey,

I chanced on your blog while searching for plum cake recipe. Looks like there is a lot of stuff here that I want to try out. Even though from Kerala, I lived 2 years in Tuticorin and 10 years in Chennai. I love those traditional spicy kulambs as I love our Kerala curries. My wife spend only two years in Chennai but she picked up a few while she could. Now that I found your blog, I will let her try out many of these. I will let you know how they go.

Meanwhile I have a question on the Lemon Rasam. You haven't included tomato in the ingredients list but then you talk about them in the recipe. How many tomatoes should we use?

Viki's Kitchen said...

Hi Jijo, Thanks for trying out and liking my recipes. I am a great fan of Kerala cuisines as well. As I am from deep south with some relatives in Kerala, I had the chance to visit and taste their cuisines many times. I should write more on that soon.
Keep visiting.

Again, thanks for pointing out the error here.
Tomatoes are not necessary with lemon rasam. But it adds more texture and richness to the rasam. So I add 1 tomato for every 2 cups of water I add in this rasam.
Some people prefer adding the excess water (paruppu thanneer) we get while cooking the dhal for sambar.