Nimbu Rasam recipe – Simple, easy & quick recipe to make delicious rasam at home. Also known as katsaaru in Kannada. Rasam is a most basic and essential dish in a South Indian meal. It is commonly served with plain rice and a vegetable side dish. But it can also be served as a soup. This South Indian rasam recipe needs no rasam powder. The word Rasam means “juice” in Tamil and Telugu. It can mean any juice. So here we will be using Lemon juice.
So What is rasam? Rasam is a South Indian spiced soup made with tamarind, tomatoes, spices and herbs. Mustard, cumin, fenugreek & black pepper are the key spices used to flavor it. This humble and comforting soup is said to possess a lot of medicinal values as it is simmered with the spices. It aids digestion and is great to have even during cold & stomach upsets. So rasam is a staple in many traditional South Indian homes. I make this when I am in a hurry to make dinner. It tastes tangy as lemon is the main ingredient. This is so simple that even beginners can make it. This rasam is also suitable to serve babies & toddlers. For babies skip the green chillies. Pass the rasam through a strainer before mixing it with mashed rice. For toddlers reduce green chilli. You can also refrigerate and consume within 2 days. Bring it to a rolling boil before serving. Lets quickly start and check out the recipe.
INGREDIENTS:
For pressure coooking
Split Toor Dal- 1 cup
Turmeric powder- 1 tsp
Tomatoes – 2 nos (medium) size
green Chilli- 10 nos
Oil – 1 tsp
for the Seasoning
Oil-2 tbsp
Mustard seeds- 1 tsp
Cumin seeds- 1 tsp
Curry leaves- 1 string (8 to 10 leaves)
Red chillies- 2nos
Asafoetida (hing)- ¼ tsp
Ginger- 1 inch (finely chopped)
Lemon- 1 (1 big lemon’s juice)
Coriander Leaves – 2 tbsp (finely chopped)
Salt to taste
Procedure
To begin making the nimbu Rasam Recipe, first pressure cook the toor dal, green chillies, tomatoes, turmeric powder and oil with 1 cup of water for 3 to 4 whistles.
When done, pour the dal into a bowl and whisk it, until it becomes nice and smooth. Set this aside.
Next, heat oil in a pressure cooker on medium heat; add the mustard seeds, cumin seeds When the mustard seeds begin to crackle, curry leaves, red chillies, asafoetida and ginger.
Stir all the masalas together and add the toor dal. Adjust the consistency of the rasam, by adding 1-1/2 to 2 cups of water. add the salt and spices and adjust according to taste.
Give the rasam a brisk boil. Once it comes to a brisk boil, simmer the Rasam and add lime juice and coriander leaves. Mix well
Bring it to boil and turn off the stove. Remember: Never boil the rasam after adding lime juice as it turns the rasam too sour.
Serve the Nimbu rasam along with hot rice, topped with ghee and and papad.
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