Saathuamuth is a staple south Indian sour soup which is done in most South Indian homes, almost every day. Rasam is made in many different ways using different ingredients like Tamarind/ Tomato/Pineapple/ Neem leaves and many more… and each one of them has its own distinct flavor. Lemon Rasam is my favorite one and it can be eaten mixed with rice or drunk as it is.
Toor dal – 1/4 cup
Turmeric powder – ¼ tsp.
Chopped Tomato – ½ cup
Lemon – 1 no
Curry leaves -2 strings
Chopped ginger – 2 tbsp.
Asafetida powder ½ tsp.
Rasam Powder 2 tbsp.
Chopped coriander leaves – 4 tbsp.
Salt to taste
Ghee 1 tbsp.
Curry leaves – 1tsp
Black Peppercorns – 1 tsp.
Jeera - ½ tsp.
Rasam powder -1/4 tsp.
- Wash and pressure cook the Toor dal adding a pinch of turmeric powder.
- Transfer the cooked dhal in the sauce pan; add Rasam powder, chopped tomatoes, green chills, ginger, Hing, and salt, in it. Let this cook for 5-10 minutes.
- Add 1 cup of water to it. Simmer the stove and let this cook for 4 more mins.
- Heat ghee in a frying pan, fry all seasonings and add to the prepared Rasam.
- Transfer to a serving bowl and add juice extracted from 1 lemon.
- Garnish with chopped cilantro and serve hot.