Today we have another Rasam recipe to add to our series exploring the different types of Rasam. This one has a slight toor dal base, uses fewer spices (mainly cumin and black pepper) and uses lime juice for a tangy, digestion promoting, delicious dish. There are four different ways of making Lime Rasam, according to the Queen of Tamil Food, Meenakshi Ammal. This is the third of her methods.
The Rasams Chapter in Meenakshi Ammal’s books Cook and See contains traditional Tamil rasam recipes. Although we are not afraid to step away from the tree, going back to very traditional recipes (that can still be made in the modern kitchen) is an important way to get the hang of traditional as well as modern methods and flavour combinations. I hope you feel the same.
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Lime Rasam with Cumin Seed and Black Pepper | Third Method
0.5 cup toor dal
1 tspn cumin seeds
0.75 tspn black pepper corns
1.5 – 2 limes, depending on size
coriander leaves to garnish
curry leaves to garnish
sea salt to taste
1 tspn brown mustard seeds
2 Indian dried red chillies
2 tspn ghee
Grind the cumin seeds and pepper corns to a fine powder.
Cook the dal in plenty of water until soft and very mushy.
Take the water from the top of the cooked dal and make up to 2 cups with water.
Bring to the boil and add the asafoetida and pepper-cumin powder. Simmer for 5 minutes.
Add the cooked dal to the boiling rasam, and make up to 4 cups. Bring to the boil again and then remove from the heat.
Make a tadka of the mustard seeds and dried red chillies (make sure the ends are pinched off so they don’t explode) in the ghee and add to the rasam.
Add the strained juice of the limes. Garnish with coriander leaves and crushed curry leaves, and serve.
recipe notes and alternatives
Tomato can be added. Simply puree a tomato and add when pepper-cumin powder.