Lemon Rasam

Ingredients (Serves  6)

1. Tomato – 2 medium, cubed

Green chilies – 2 – 3, slit

Curry leaves – A few

Rasam powder – 1 tsp

Black pepper corns – 1/4 tsp, crushed

Salt – To taste

Water – 1.5 – 2 cups

Toor dal / thuvaraparippu – 1/3 cup, cooked and mashed

2. Lemon juice – 2 – 3 tbsp or to taste

Cilantro / coriander leaves – 1/4 cup, chopped

To season

3. Ghee – 2 – 3 tsp

4. Mustard seeds – 1/2 tsp

Cumin seeds –1/4  tsp

Dry red chilly – 1, broken

Curry leaves – A few

Method

1. Cook all the ingredients numbered 1 over medium heat for about 10 minutes until frothy. Switch off. Add fresh lemon juice and chopped cilantro. Taste-check for salt and add more lemon juice if required.

2. In a small pan, heat ghee and splutter mustard seeds and then cumin seeds. Fry dried red chilly and curry leaves. Pour this seasoning over the rasam. Serve as a soup or with rice and other side-dishes.