Rasam is a South Indian soup which is served along with steamed white rice and vegetable stir fry and papad. There are different types of rasam. You can check the other varieties in our blog. Today I am sharing the recipe for Elumichai Rasam, elumichai means lime and rasam is soup. This is a simple and yummy recipe. Hope you all like it. Here you go…
Preparation time: 25 minutes
No. of servings: 5
Spice level: 3 out of 5
Ingredients:
Juice of one big limeToor dal – 1/4 cupTomato – 1Green chilies – 2 or 3Turmeric powder – 1/2 tspWater – 3 cupsSalt to tasteFresh cilantro – handfulSeasoning:
Ghee or clarified butter – 1 and 1/2 tspMustard seeds – 1 tspCumin seeds – 1 tspAsafoetida – a pinchMethod of Preparation:
Pressure cook toor dal for a whistle. Dal should be separate and cooked. If not cooked, pressure cook for one more whistle.If you don’t have a pressure cooker, you can cook dal in boiling water until completely cooked.In a sauce pan, add water, cooked dal, cut tomato pieces, salt, slit green chilies, turmeric powder. Let it boil till tomatoes are cooked fully for about 8 minutes at medium high heat.Remove from heat and add lime juice and mix well. Rasam is ready.In a seasoning pan or a small pan, heat ghee at medium high and add mustard seeds, once they splutter, add cumin seeds and asafoetida.Add the seasoning to rasam and finally add the fresh cilantro.Every time before serving, give it a nice stir and serve cause the ingredients settle at the bottom.
Serve hot with white rice and any vegetable fry or papad.
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