Lime Rasam

Lime Rasam is the only Rasam with no Tamarind involved. Of course we have lime to give the tanginess.

Lime Rasam

Ingredients
Lime - 2 golf ball size limes
Turmeric powder (manjal podi) - 1/4 teaspoon
Curry Leaves (karuveppillai) - 3-4 big leaves
Toor Dhall (Thuvaram paruppu)- 1/2 cup
Salt (Uppu) - 1/2 teaspoon (add to taste)
Tomato (thakkali)- 1 cut into medium size pieces
Butter/Ghee (nei)- 2 teaspoon melted butter
Cilantro (Kothamalli) - 10 fresh leaves
Mustard seeds (kadugu) - 1/2 teaspoon
Asofoeteida powder (perungaya podi) - 1/2 teaspoon

Green chillis (pachai milagai) - 2-3

Oil (Vegetable/Canola/ Sunflower) - 1 teaspoon

Procedure

1) Heat the lime in microwave for about 10 seconds to get the juices rolling. Cut the limes and squeeze out the juice carefully avoiding the seeds.

2) Pressure cook Toor Dhall in 1-1.25 cups of water.

3) Heat oil in a sauce pan

4) Add asofoeteida powder, green chillis and mustard seeds and let it pop

5) Add 3 cups of water, cut tomatoes, turmeric powder, salt and let it boil for about 10 minutes.

6) Mash and add the cooked dhal and continue boiling for 10-15 more minutes.

7) Finally add the squeezed lime juice and turn down the heat.
8) Garnish with popped mustard seeds in butter/ghee, cilantro and curry leaves.

Serve with rice or as a soup.

Serving size: 4