1/4 cup cooked toor dal
dal cooked water + water
Mix cooked toor dal with dal water and water to make it 2 cups.
1 tomato, chopped
1 cup water
Boil tomato in water, allow to cool and make tomato water.
2 tbsp lemongrass chopped / crushed
1 green chili, slit
1/2 tsp turmeric powder
1 cups water
Add chopped / crushed lemon grass, green chili, turmeric powder, water, tomato water to a pan, bring to a boil and simmer for 2 minutes.
1 tsp black peppercorns, crushed
Add crushed black peppercorns. Add cooked dal and water. Pour into boiling rasam.
1 and 1/8 tsp salt
Add salt and mix well. Turn off the stove.
2 tbsp lemon juice
Add lemon juice and mix well.
To Temper
1 tsp oil
1/4 tsp mustard seeds
asafetida
Tamper and add to the rasam.
cilantro leaves, chopped
1 kaffir lime leave, turned (optional)
Garnish with cilantro leaves and kaffir lime leaves.
Taste Note: Tastes AWESOME.
Note: It didn't taste good immediately after I made the rasam. But when the next day, it tasted heavenly, since all the essence of the lemongrass are soaked in the rasam. But very important thing about this rasam is filter this rasam before eating otherwise the lemongrass sticks will poke your mouth and you will not like that. DO NOT filter the rasam immediately after making, allow at least 1 day time for the rasam to soak all the essence from lemongrass.
Yields: 4 cups
Source: rakskitchen
dal cooked water + water
Mix cooked toor dal with dal water and water to make it 2 cups.
1 tomato, chopped
1 cup water
Boil tomato in water, allow to cool and make tomato water.
2 tbsp lemongrass chopped / crushed
1 green chili, slit
1/2 tsp turmeric powder
1 cups water
Add chopped / crushed lemon grass, green chili, turmeric powder, water, tomato water to a pan, bring to a boil and simmer for 2 minutes.
1 tsp black peppercorns, crushed
Add crushed black peppercorns. Add cooked dal and water. Pour into boiling rasam.
1 and 1/8 tsp salt
Add salt and mix well. Turn off the stove.
2 tbsp lemon juice
Add lemon juice and mix well.
To Temper
1 tsp oil
1/4 tsp mustard seeds
asafetida
Tamper and add to the rasam.
cilantro leaves, chopped
1 kaffir lime leave, turned (optional)
Garnish with cilantro leaves and kaffir lime leaves.
Taste Note: Tastes AWESOME.
Note: It didn't taste good immediately after I made the rasam. But when the next day, it tasted heavenly, since all the essence of the lemongrass are soaked in the rasam. But very important thing about this rasam is filter this rasam before eating otherwise the lemongrass sticks will poke your mouth and you will not like that. DO NOT filter the rasam immediately after making, allow at least 1 day time for the rasam to soak all the essence from lemongrass.
Yields: 4 cups
Source: rakskitchen
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