Friday, September 12, 2008
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
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.