LEMON RASAM or LEMON SOUP

LEMON RASAM or LEMON SOUP: This rasam has entertained our taste buds for generations. This has always been one of my favourites. The moment when you crave for a hot, salty and tangy food....this is the perfect one. It is very easy. It takes just few minutes. It is also the easiest dish you could make when all the side dish for your rice is dry and you need something to make it wet. My father’s mother used to make it and my mom also makes it. Obviously my mom learned it from her. And I learned it from my mom.

If you are wondering what rasam is.....rasam is a south Indian soup or juice made with spices and vegetables. It normally is very hot and tangy and watery. So let’s cut short the talk and move on to the recipe.

INGREDIENTS

Lemon – 1 medium size

Oil - ½ tablespoon

Mustard seeds – ¼ tablespoon

Curry leaves – a sprig

Shallots or small onions – 1 sliced into thin pieces (optional)

Water

Salt to taste

METHOD:

Cut and squeeze the lemon. Remove all the seeds from the lemon juice. Add water and salt to it. 

Take a small vessel and heat oil in it. Splutter the mustard seeds and add shallots and curry leaves. Sauté till the shallots turn brown. 

Add chilli powder and lemon juice immediately. Reduce the heat. When the rasam becomes warm, turn off the stove and Serve!

NB: Add approximately 150 to 200 ml of water. Just ensure that tanginess of the lemon should be felt. Do not boil the rasam. Prepare this on low heat or else the chilli powder may get burnt.