This Rasam recipe ticks every box – quick to make, easy, tasty, light, satisfying, amazing, addictive. It takes no more than 10 minutes to make.
You may be wondering what a Rasam is – read about Rasam here. You might like to browse other Rasam recipes here, including Kottu Rasam, Pepper Rasam, and Tomato Rasam. Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.
Lemon or Lime Rasam
Heat 2 cups water (or you can use the cooking water from any Indian dals that you have cooked previously) with 1 tspn salt, 1 tspn jaggery and 2 green chillies, split in half but still in tact at the stem. I added a slice of dried lemon too, as I had them handy on the Kitchen Bench and they have an exquisite intense flavour. But this is indeed optional.
Taste, and balance the sugar and salt to your liking. When it boils, remove from the heat and add the juice of 1 lime or lemon. Taste again, and add more juice if required.
Make a tadka by popping half tspn of black mustard seeds in 1/2 tspn ghee, and adding a sprig of curry leaves as they pop. The curry leaves generally make the ghee erupt, so stand clear as you add them. Pour over the soup, stir and serve.
It makes 2 cups. I drank the lot from a beautiful glass bowl on a lazy Saturday afternoon.