Lime-Ginger Rasam

Dear Foodies,


I'm back after vanishing for quite sometime and I guess this is going to go on until I get out of school ! :-( I havent been taking any pictures of the food I am cooking either and so I have been nagging my mother more than ever to send me photos and recipes :-)

Here is a wonderful rasam recipe from her.This rasam is refreshingly different from the rest, it does not call for any tamarind or rasam powder. Yes...NO rasam powder needed :-). So when you get bored of the sambar/pulusu/usual rasam recipes that use tamarind as the base, then do give this one a try. It is also one of my favourite rasams and soo all the more hype ;-)

Ingredients:

for rasam:

• 2 nos - Ripe Tomatoes, halved

• 4 nos - Green Chillies

• 2 nos - 1 inch piece of crushed Ginger

• 1 no - Lime or 2 Tbsp lime juice

• 1 sprig - Curry Leaves

• 1/2 cup - Coriander leaves
  

• 1 cup - Toor dal, boiled and mashed

• Salt to taste

for seasoning:

• 1 tsp - ghee

• 1 tsp - Mustard seeds

• 1 tsp - Jeera/Cumin seeds

Procedure:

1. Boil one cup of toor dal and mash it well once cooked.
2. In a vessel, add 3 cups of water and toss all the rasam ingredients except the dal and lime juice and curry leaves( i.e tomatoes, crushed ginger,coriander, chillies and salt)
3. Bring the rasam to a boil, the tomatoes would have lost shape by this time.
4. Add in the cooked dal now and mix well to get rid of lumps and bring the rasam to a boil again. You could add a lil rasam powder now if you want.
5. In a separate pan, heat the ghee and add in the mustard seeds and jeera and a few curry leaves. Once the seeds start popping add it to the rasam.Also add in the juice of one lime or its equivalent.
6. Serve hot with rice or enjoy it as a soup :-)

And now this hot rasam is off to Anthony's Curry Mela