This Rasam recipe ticks every box – quick to make, easy, tasty, light, satisfying, amazing, addictive. It takes no more than 10 minutes. It is a very thin dish, and perfect to ladle over rice.
If you are new to Indian cooking, you might like to read about the difference between rasam and sambar.
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. Traditionally, it is served with or over rice.