Lemon Rasam - 2

For Week 3 of BM #46, I have chosen to highlight some Lime/Lemon based recipes. For Day 1 here is a very popular version of rasam which I make at home. 

I am slightly partial towards lemon/lime. I tend to substitute lemon in many of the traditionally tamarind based dishes to suit my taste. This version of Rasam is one such adaptation. Also this version of Rasam is very quick to make and is specially useful in the winter months to ward off the chill!!

Ingredients - 

Tomato Cubed 1 cup
Turmeric 1/4 tsp
Salt as per taste
Sugar/Jaggery 2 tsp (or as per taste)
Rasam Powder 2 tsp
Lemon Juice 1 Tbsp (or as per taste)
Water about 4 cups
Coriander leaves few
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)

Method Of Preparation - 

Grind the cubed tomatoes, (leaving a few aside if you like to see tomato pieces floating in your rasam!)  coriander leaves and rasam powder along with some water.

In a heated sauce pan, add oil/ghee and the rest of the seasoning ingredients. After the mustard seeds splutter, add the ground tomato mixture and the cubed tomatoes set aside. 

Add about 4-5 cups of water and turmeric, salt, rasam powder, sugar/jaggery, and bring the rasam to a boil.

Reduce the flame and let the flavors blend in for about 3-4 min. 

Remove from heat, squeeze in the lime/lemon juice and garnish with coriander leaves. Cover with a lid until ready to serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46.

Preparation Time 15 min
Serves 6-7