Lemon Rasam (Nimapandu rasam)

Lemon rasam is my mom's favorite and she prepares this once a while every month, a great variation for the usual tamarind pulp rasam. It is very easy, light, appetizing and very satisfying. Tomatoes along with ginger and green chillies are boiled in water and lemon juice is added at end to add that sour taste for the rasam.

This is my entry for JFI-Lemons/Limes hosted by The Spice Cafe.

Ingredients :
Serves :4
Cooking time - 7 mins + time to cook dal
Difficulty : Easy

1/2 cup - Cooked Toor dal ( Kandhi papu)
1 - Large tomato
2 - Green chillies
1 inch - Ginger
3 tbsp - Lemon juice
1 1/2 tsp - Salt or to taste
Few sprigs of coriander leaves ( Kothimeera, Dhaniya )

For Tempering:

1 tsp - Mustard seeds (Avaalu, Rai)
1 tsp - Cumin seeds ( Jeelakara,Jeera)
4-5 - Curry leaves ( Kariveypaaku, Kadipatha)
1/2 tsp - Ghee

Chop tomatoes into small cubes, chop green chillies and ginger.

In a deep pan, on medium heat, add 2 cups of water, add chopped tomatoes, green chillies and ginger. Let it boil for about 5 minutes or till the tomatoes turns tender. Add turmeric and salt.
Add coriander leaves.

Add cooked dal, let it simmer for few more minutes. Turn off the heat. Add lemon juice and mix well.

Take a small pan, and on medium heat, add ghee and do the tempering. Add mustard seeds and cumin seeds. When mustard seeds splutters and the cumin seeds sizzles add it to the rasam and stir it one more time.

A very comforting rasam is ready. Serve hot with rice and curry of your choice.

Note: I was out of coriander leaves and since few days I'm not finding curry leaves in any grocery stores here in California,US due to some scarcity or ban :( hence you may not find them in the photo. But, do add if you find them in your part of the world :)






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