Blogging Marathon#66: Week 4/ Day 1
Theme: Bookmarked Recipes
Dish: Lemon Rasam from Nalini
We are starting our final week of blogging marathon today and my theme for the week is ‘Bookmarked recipes’. For the first day I made this simple yet very tasty Lemon rasam from Nalini’s blog.
Nalini made it for the April mega marathon and I bookmarked and made it right away. It took this long to post the recipe here. Rasam in our households is made with tomato and tamarind. Toor dal or any kind of dal is not usually added. Our version is rather watery and is usually eaten along with a thicker dal.
But this Tamil Nadu version of rasam uses a little bit of dal for thickening, a freshly ground spice powder for some kick along with sambar powder. Lemon juice is added to make the dish tangy instead of tamarind. It is a very comforting and yummy dish that is perfect to serve with any South Indian meal.
Recipe from Nalini’s Kitchen:
- 2 dal tbspToor
- 2 Tomatoes Medium , finely chopped or ground to a paste
- 1/4 tsp Turmeric
- To taste Salt
- 8 ~ 10 Curry leaves
- 2 tbsps Cilantro , finely chopped
For the Spice powder:
- 1 1/2 tsps Cumin seeds
- 1/2 tsp Peppercorn
- 1 ~ 2 Chilies Green
- 1 tsp Mustard seeds
- 1/8 tsp Fenugreek seeds / Menthulu
- 1/4 tsp Asafoetida / Hing
- 1 Red chili Dry
- Cook dal until mushy. Add 1/2cup water, mash well and keep aside.
- Grind the ingredients for the spice powder.
- In a bowl, add the chopped/ ground tomatoes, freshly ground spice powder, sambar powder, turmeric powder and salt. Stir in the cooked toor dal and cilantro.
- In a small saucepan, heat 2tsp oil, add the mustard and fenugreek seeds and once the seeds start to splutter, add asafoetida, dry red chili and curry leaves.
- Add the tomato-toor dal mixture and bring to a boil.
- Turn off the heat and add the lemon juice. Sprinkle some cilantro and cover the pot and let sit for a few minutes before serving. Serve hot with steamed rice and curry.