Lemon Rasam also doubles up as Soup. It is light and tangy. Simple to make, yet tricky. Mummy packed it off to Periamma's house along with Ennai Vazhakkai and Keerai Masiyal (both Chettinad style). I love this tangy Rasam, but am all thumbs when it comes to making it. I saw 2 versions of this Rasam from experts - Mum and Sis; in 2 consecutive days. I took pictures for a step by step tutorial for myself.
Tur Dal - 2 Tbsp
Turmerric Pd - 1/4 tsp
Water - 2 cups
Lemon Juice - 2 Tbsp
Tomato - 1, chopped
Ginger - 1", grated
Curry Leaves - 2 sprigs
Gr. Chillies - 4, slit
Oil/Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Jeera - 1/4 tsp
Asafoetida - 2 pinches
Corriander Leaves - 2 Tbsp
Pressure cook tur dal with water and turmerric powder (3 whistles). Cool.
Heat oil and splutter mustard and jeera. Add asafoetida, tomato, grated ginger, curry leaves, green chillies.
Saute for a minute. Add the dal along with the water and bring to a boil. Add extra 1 cup of water.
When it foams up on top, add salt to taste and corriander.
Let it boil for 2 minutes. Switch off flame and keep covered. Add in the lemon juice and mix well.
Serve hot with Rice or as a Soup.