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Hi,
I am latha vishwanath, from California. I made lime rasam when my in-laws visited our place, and it gained lots
of appreciation especially from my mother-in-law, who is an expert cook by herself.
E-mail : latha@nms.fnc.fujitsu.com
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Lime Rasam
Ingredients
Lime (1 fruit)
Finely scraped Ginger (a small piece)
Ground pepper
Tomatoes (1 big)
Green chillies (2)
Turmeric powder (1 teaspoon)
Mustard (1 teaspoon)
Methi (1 teaspoon)
Cooked Toor Dal (1 cup)
Jeera seeds (either ground or whole - 1 tablespoon)
Chopped coriander.
Method:
- Put some oil (1 tablespoon) in the tava, and put mustard ...let it pop
...add methi and let the methi becomes red and pop too ...
- Put cut green chillies, cut tomatoes, ginger, turmeric powder, and let
it fry for five minutes or so ...
- Once the tomatoes are slightly cooked, add water and let it cook ....
- Add water as needed. Don't forget the salt too.
- Add jeera and pepper to the boiling stuff.
- Take the cooked toor dal and make it into a watery pulp by smashing and
adding water to it.
- Add the toor dal pulp to the boiling mixture in the tava. Bring it to
another boil.
- Add water as needed as the rasam should not be thick.
- Switch off the stove and let the rasam cool.
- Before serving, squeeze in the lime juice into the rasam. Add chopped
coriander.
- Add a little bit of salt.
Taste the rasam and now why wait ....
Go ahead and serve it with rice.
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