Today I am blogging about one of the many ways of making lemon rasam.This is also known as dhuvadhasi rasam,the next day after ekadasi(11th day of lunar cycle,every fortnight). Some people use to fast on ekadasi and the next day they need to eat some mild food and cleansing food,to break the fast.This lemon rasam ks one important dish in dhuvadsai menu.There are two ways of making lemon rasam,one is with out grinding and prety simple.What I am blogging here today is the one with fresh ground paste and dal water.A real bliss when eaten with rice n ghee,don’t forget to roast your potatoes golden brown with this 🙂
Lemon rasam recipe
Star ingredinets:Toor dal and spice paste,lemon
1/4 cup mashed toor da1
1 small tomato
1/2 teaspoon asafoetida
10-12 curry leaves
Juice of one medium sized lemon
1/2 teaspoon mustard seeds
1 dried red chilli
Ghee for tempering
Grind to a smooth paste
1 tablespoon urad dal
3 dried red chillies
1 teaspoon cumin seeds
1/8 cup shredded coconut
2 teaspoons oil
1.Fry urad dal and 3 dried red chillies in oil and grind to a smooth paste along with raw cumin and coconut.
2.Dissolve toor dal in 2 1/2 cups of water,dal should be dissolved completely.Add salt,asafoetida,curry leaves and tomatoes to the dal water.
3.Bring to a full boil in medium flame.Add the ground paste and simmer for 10 minutes.Cook till nice aroma wafts out.
4.In a small pan add ghee and temper with mustard and red chilli.
5.Add the tempering to the boiling rasam along with ghee.Simmer for 5 minutes.
6.Add cilantro leaves,mix well.
7.Remove from flame,add the lemon juice and mix well.Serve with rice
1.Some people like to have this rasam with out lemon juice,so you can also add lemon juice in small quantity individually at the time of serving.
2.You can use the water left behind cooking dal for this.
3.You can add a pinch of turmeric powder to this while boiling.