Lime Rasam with Green Chillies

There are four different ways of making Lime Rasam, according to the Queen of Tamil Food, Meenakshi Ammal. This is the first of the methods. Lime Rasam, made with green chillies and a base of toor dal for that slightly silky texture. The green chillies give a fresh green taste with the lime juice. There is no tamarind in this recipe as the lime adds sufficient sourness. In this version of Lime Rasam, very little spice is used beyond the chillies, some asafoetida and mustard seeds. It is deliciously hot and tangy. Perfect for a hot day (I like to make it in summer when it is 43C).

Similar recipes include Mysore Rasam, Pepper Rasam, and Tomato Lentil Rasam. There is also a version of Lime Rasam without the toor dal. Or browse our 30 Indian Dishes for Mid Summer.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Early Summer recipes.

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Nimbu Sherbet | Indian Lemonade or Limeade

Traditionally India has not had a strong culture of alcoholic drinks, except for a few pockets where naturally fermenting products meant some developed a taste for it (and a reputation, no doubt).

Consequently India has such a rich variety of non-alcoholic drinks, a seemingly infinite variety of all types of drinks – hot, cold, juices, milk based, fruit based, yoghurt based, infusions, coffees, chais, with seeds, without seeds, … It is fascinating to those of us who grew up in countries where choices are limited to water, coffee, tea, wine and beer. Perhaps some soft drink and orange juice. Maybe apple juice. But not much beyond that.

Additionally, the weather is hot in India, rivalling our own temperatures of 40C – 45C in Summer, with the additional humidity in India. Right before the monsoon is when the heat is the most unbearable–daily extreme temperatures and 100% humidity. There is no choice but to adapt, and until more recently, electricity was not available everywhere for aircon. So shady houses and verandahs can be common, people stay out of the heat in the mid day, roof tops are used at night for cooler breezes, and refreshing drinks are made in the afternoons.

Also, many drinks contain salt. It makes the drinks very tasty, but there is also a health reason for this – in heat we lose salt from our bodies through our perspiration. So rehydrating drinks in the afternoon provide water, salt and also sugar for energy in the heat. How sensible!

Already we have posted (and made) a range of Indian drinks, especially Lassi (great for Summer mornings!) and Chai (excellent afternoon and evening cold weather cuppas), and a few cold drinks (Summer sipping). Today is definitely a hot weather drink – Nimbu Sherbet, Indian Lemonade (or Limeade).

Similar recipes include Panakam, Jal Jeera, Watermelon Juice with Ginger and Mint, and Cumin, Coriander and Ginger Iced Tea.

Browse all of our Indian Drinks, and all of our Coolers. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.

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Rasam with Curry Leaves – Perfect if you are Ailing or Recuperating (and for everyone else too)

Here is another Rasam to add to our series exploring the different types of Rasam. This one is another using lime juice for a tangy, digestion promoting, delicious dish. It is often prepared as a dish for people who are or have been ill – no tamarind, mustard seeds or chillies. Instead, curry leaves are sautéed in ghee and added to the rasam with coriander leaves.

There are four different ways of making Lime Rasam, according to the Queen of Tamil Food, Meenakshi Ammal. This is the fourth of her methods. The delight of providing multiple ways of making one dish is (if you love to explore the subtleties of flavour, as I do), you can make them side by side and examine their tastes.

We are pursuing the Rasams Chapter in Meenakshi Ammal’s books Cook and See as they are traditional Tamil 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.

See all of the Lime Rasam dishes here.

Similar recipes include Lime Rasam with Cumin Seed and Black Pepper, Mysore Rasam, Tulsi Rasam, and Pepper Rasam.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Summer recipes.

Continue reading “Rasam with Curry Leaves – Perfect if you are Ailing or Recuperating (and for everyone else too)”

Lime Rasam – easy with Rasam Powder

Today there is another Rasam to add to our series exploring the different types of Rasam. This one has a slight toor dal base, uses sambar powder, 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 second of her methods.

We are pursuing the Rasams Chapter in Meenakshi Ammal’s books Cook and See as they are traditional Tamil 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.

Similar recipes include Tomato Rasam with Lime Juice, Lime Rasam with Cumin Seed and Black Pepper, Rasam with Curry Leaves, Mysore Rasam, Tulsi Rasam, and Pepper Rasam.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Early Summer recipes.

Continue reading “Lime Rasam – easy with Rasam Powder”

Lemon Dal

Lemons and limes, even oranges, are used in savoury dishes throughout India, for example in South India in Rasam and in Kuzhambu. Wonderful dishes. This recipe takes a simple Mung dal, blends it until it is silky smooth and infuses it with the flavours of lemon or lime peel and flesh. It is a delightful dish, and very refreshing in Summer.

This recipe is similar to Kancha Dal, but adds the lemons. It is a Bengali dish which I came across in the excellent book Bengali Cooking.

Similar dishes include Mung Dal with Ghee and Spices, Kancha Dal, and Mung Dal with Coconut Milk.

Browse all of our Dal recipes, and all of our Mung Dal dishes. All of our Indian recipes are here. Or explore our Mid Summer recipes.

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Narathankai Kuzhambu | Orange, Lemon or Lime Peel Kuzhambu

Top to Tail Vegetarian eating (perhaps it is Tip to Leaf) is all the vogue at my place.

Kuzhambu is a South Indian dish with infinite varieties. They are gravy-like dishes intended to eat over rice, and form an important part of daily meals in Tamil Nadu. Read more about Kuzhambu dishes here.

Orange Kuzhambu – made from the peel only – can also be made with lime or lemon peel (even Meyer lemons). Even mandarin peel can be used.

You can see the genesis of this dish in making food stretch, in the “top to tail” eating, vegetarian style, of people for whom sustenance and deliciousness was the requirement, whatever food was at hand. Perhaps it is “root to leaf” eating.

You can find recipes for the other Kuzhambus here. If you are looking for Sambar Recipes, they are here. (The list includes Kuzhambu Recipes.) Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.

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