Lemon Rasam Recipe
Source: TH’s mom aka repository of unending rasam recipes
1 marble-sized ball of tamarind (remember the lemon will make the rasam more sour)
Half a lemon
1/2 cup cooked and mashed toor dal / thuvaram paruppu / pigeon peas (optional)
1 small tomato, chopped
A 1″ piece of ginger, cut into small pieces
2 green chillies, or to taste
2 tsp rasam powder
A pinch of turmeric powder
Salt to taste
1 tsp ghee or oil
Some mustard seeds
A pinch of asafoetida / hing / perungaayam
Coriander leaves (for garnish)
How to Make Lemon Rasam:
1. Soak the tamarind in 1 cup warm water for 10 minutes. Kneading with your fingertips, extract juice and discard pulp.
2. Take the tamarind extract in a bowl and add the chopped tomatoes, dal if using, slit green chillies, ginger, sambar cum rasam powder, turmeric powder and some salt. Bring to boil and simmer on low fire for 10 mins. Mash up the tomato well once its cooked and soft.
3. Next add another cup of water. Bring to boil. Test salt and tanginess. Remove from fire and while hot, add the juice from half a lemon.
4. Heat a small kadai and add the ghee or oil for tempering. Add all other ingredients and when the mustard seeds start popping, dunk into the rasam.
Serve hot with white rice and paruppu usili.