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- Elumichampazha Rasam(Lemon Rasam)
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PrintELUMICHAMPAZHA RASAM(LEMON RASAM)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grind together the ginger and green chillies. Set aside.
- Powder the cumin seeds and peppercorns. Set aside.
- Add 220 ml of water to the cooked dhal, salt, turmeric powder, ginger-chilli paste and quartered tomatoes and bring to the boil on low heat.
- Heat the ghee and add all the ingredients for the tempering.
- Sprinkle in the pepper-cumin seed powder. When the mustard seeds splutter, add to the rasam. Turn off the heat.
- Mix in the lime or lemon juice. Garnish with chopped coriander leaves.
- Serve hot with rice.
INGREDIENTS
- 30 grams red gram dhal, cooked
- ½ teaspoon turmeric powder
- 2 tomatoes, quartered
- 1" piece ginger, scraped and shredded
- 4 green chillies
- ½ teaspoon cumin seeds
- 1 teaspoon black peppercorns
- Juice of 1 lime or lemon
- Salt to taste
- A small bunch of coriander leaves, chopped fine for garnishing
Tempering
- 1 teaspoon ghee
- 1 teaspoon mustard seeds
- ½ teaspoon asafetida powder
- 1 dry red chilli, halved
- A few curry leaves
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