After making a heat-filled traditional Sth Indian dish (Green Chilli “Soup“) this weekend, the next dish made in The Kitchen was a recipe that I discovered this morning while researching the Green Chilli Soup.
This recipe ticks every box – quick to make, easy, tasty, light, satisfying, amazing, addictive.
The source of the recipe is from Love, Food, Eat – make sure that you have a look. Divine Taste also has a recipe for Ginger and Lime Rasam — worth a look. Here is my take on a recipe. It will take you approx 10 mins to make.
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.
Rasam and Dal Soups
- Ginger Garlic Lentil Soup
- Green Mung Bean Soup: Pachai Payaru
- Light Summery Tomato Soup
- Tomato Rasam for a SPICE Hit!