Rasam is generally the second course to be served with rice in South Indian lunches. Varieties are made altering the source of sourness - which lends the dish its tartness. Lime and Pineapple are some of the popular varieties preferred. Sweet lime or orange is also used for a different flavor. Pineapple and Sweet Lime offer a sweet-sour taste - the natural sweetness of the fruit comes through.
Sathukkudi in Tamil/Mosambi in Hindi/Sweet Lime in English.
Sweet Lime juice 1½ cups
Tomato 1, deseed and dice
Cooked Tur Dal 2 Tbsp
Rasam Pd 1 tsp
Water 1 cup
Salt to taste
Oil 1 tsp
Mustard ¼ tsp
Green Chilli 1
Curry leaves 2 sprigs
Coriander 2 Tbsp
Mash the tur dal and mix well with water. Add rasam powder to it.
Take sweet lime juice in a serving dish. Add 1 tablespoon chopped coriander to it.
Heat oil in a small pan. Splutter the mustard seeds. Wait till they pop and then add curry leaves, green chilli, coriander leaves and tomato. Add rasam water and bring to a boil. Add salt to tsate.
Add piping hot rasam to the Sweet Lime juice.