Sunday, January 20, 2008

Lemon Rasam


6 Green Chillies
4 small pieces of about 1/8 inch cubes- ginger
Asafoetida (Ing) pinch
1/8 cup juice from fresh lemon
12 curry leaves
1/8 tsp mustard seeds
1 tsp urad dhal
3/4 tsp cumin seeds
I tsp ghee
Salt to taste


1. Chop ginger and slit green chillies.
2. Boil them in water for 30 minutes with salt and 3 cups of water. Add more water if water evaporates. Boiling for 30 minutes really brings out the ginger and green chilies taste. Water should have a nice aroma from these ingredients, and may slightly yellow from ginger. Then you know it's ready for the seasonings.
3. Add asafotida and lemon juice when you turn off the heat.
4. While #2 is getting ready, heat ghee in another pan, when ghee is hot, add cumin seeds, urad dhal and curry leaves. Add this to the water pan when it has completed it's boil.

Another version of Lemon Rasam.
Tasty Tidbits: Rasam (Cultural Facts about this tasty broth!)

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