Rasam is a thin gravy, which is served in almost every typical south indian household! There are varieties of rasam, cooked with our without lentils. They are very good appetizers and are easy on the stomach.
This dish has a great combination of lime, green chillies, ginger and other spices. The Rasam Powder in this recipe is home-made and has the key ingredients for digestion!!!
Ingredients to serve 6 people
5 Tbs. Yellow Moong Dal
1-2 Green Chillies
¼ inch Piece Asafoetida or
½ Tsp. Asafoetida Powder
¼ inch Piece Ginger
1½ Tsp. Rasam Powder
3-4 Cups Hot Water
4-5 Tbs. Lime Juice (Halve a fresh lime and extract the juice and keep aside)
A few Chopped Coriander leaves
A few sprigs Curry leaves
1-2 Tsp. Salt
For Seasoning
2 Tsp. Oil
1 Tsp. Mustard Seeds
½ Tsp. Cumin Seeds
Lime Rasam
Preparation
Cook the Moong Dal in one cup of hot water with the asafoetida, green chillies, ginger and salt for 6 minutes.
Add the remaining water and cook it on medium flame for 3-4 minutes or till the Dal turns soft.
Reduce the flame and add the rasam powder. Swtich off the flame as soon as it comes to the boil
Add the chopped coriander leaves and curry leaves.
Seasoning
Heat the oil in a pan and add the mustard seeds.
When it crackles add the cumin seeds and tip it into the rasam.
Pour in the lime juice and mix it thoroughly.
The Hot Rasam is ready to be served, which can be had from a cup and or eaten with plain rice!