LEMON RASAM

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The fruit is used for culinary and non culinary purposes throughout the world, primarily for its juice though the pulp and rind ( zest ) are also used for cooking and baking. 5 – 6 % of juice contain citric acid! that gives lemon a sour taste. Normally lemon juice and lemon rice is made. But this is quite different and easy to make.

INGREDIENTS

Moong Dal.     .   : 1/2 cup

Turmeric.             : 1/2 tsp

Green chillies.      : 5

Lemons.               : 1 1/2 or 2

Salt.                      : According to taste.

Coriander leaves. : For garnish

TO TEMPER

Mustard seeds.   : 1 1/2 tsp

Garlic.                 : 5 – 6 cloves

Curry Leaves.     : 1 sprig

 

METHOD

Pressure cook Moong Dal for 3 whistles, smash them and keep aside. Chop Green chillies  and extract juice from lemon and keep aside. Now heat the vessel with Dal and water ( to make Dal thinner ) . Add Turmeric, Lemon juice, Salt , Green chillies and bring it to boil.

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When they are done, take off from the stove. Keep a small pan TO TEMPER , add oil , Mustard seeds, Garlic, Curry leaves. When the garlic turns brown, take off from the stove and add it to the rasam. Garnish with coriander leaves.

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. Now enjoy the souvery and spicy rasam with rice. This goes well with moor molaga ( curd chillie ) and papad at the side. This is easy to make and yummy to taste…

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NOTE:

 Lemon juice may vary according to the size of the lemon .

Do not boil Dal too much , as the lemon juice is added to that, boiling May change the taste of rasam. Just remove when the bubbles raise.

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