Elumichai Thakkali Rasam /எலுமிச்சை தக்காளி ரசம் / Lemon Tomato Rasam with out Tamarind and Dhal

 I love rasam in any flavours. My meal will not end with out rasam.  It is so comforting and easy dish  one can prepare with out much cooking knowledge. Today there is another rasam recipe from my kitchen,  which is super tangy with wholesome goodness of fresh lemon and tomatoes. Taste delicious and makes you feel light. You can also can also add cooked toor dhal  to your rasam to have slight twist. But do not add tamarind, which will completely change the taste and aroma of this rasam. Now 

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3 ~ 4

Ingredients:

3 ~ 4 medium size tomatoes, chopped

1 or 2 big lemons to taste ( I used 1 lemon)

1 green chili 

1/4 turmeric powder

1/4 tsp hing / asafoetida

Cilantro as needed

For Grinding:

1 tsp black pepper

1/2 tsp cumin

For Seasoning:

1 tbsp oil

1/2 tsp mustard seeds

2 red chilies, broken in to two

2 crushed garlic

1 string curry leaves

Method:

1. Boil chopped tomatoes, green chili, turmeric powder, hing and salt with 3 cups of water in medium heat.

2. When tomatoes become soft and water reduce to half. Gently mash the tomatoes with spatula.

3. Grind the grinding ingredients in to coarse powder and add it to tomato mixture along with 1 cup of water or more as needed. Bring the mixture to boil. Once the rasam starts to boil, turn of the heat.

4.  Heat oil or ghee in a skillet, throw in mustard seeds and allow it to crackle. Then add remaining ingredients one by one and fry for few seconds.

5. Add the seasonings to the rassam. Add cilantro. Adjust salt to taste. Squeeze lemon juice from fresh lemon and add it to rasam.  Once lemon juice is added, don't reheat the rasam. Serve hot with rice. 

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Elumichai Thakkali Rasam / Lemon Tomato Rasam with out Tamarind and Dhal

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3 ~ 4

Source: Sarasyummybites.com

Ingredients:

3 ~ 4 medium size tomatoes, chopped

1 or 2 big lemons to taste ( I used 1 lemon)

1 green chili 

1/4 turmeric powder

1/4 tsp hing / asafoetida

Cilantro as needed

For Grinding:

1 tsp black pepper

1/2 tsp cumin

For Seasoning:

1 tbsp oil

1/2 tsp mustard seeds

2 red chilies, broken in to two

2 crushed garlic

1 string curry leaves

Method:

1. Boil chopped tomatoes, green chilli, turmeric powder, hing and salt with 3 cups of water in medium heat.

2. When tomatoes become soft and water reduce to half. Gently mash the tomatoes with spatula.

3. Grind the grinding ingredients in to coarse powder and add it to tomato mixture along with 1 cup of water or more as needed. Bring the mixture to boil. Once the rasam starts to boil, turn of the heat.

4.  Heat oil or ghee in a skillet, throw in mustard seeds and allow it to crackle. Then add remaining ingredients one by one and fry for few seconds.

5. Add the seasonings to the rassam. Add cilantro. Adjust salt to taste. Squeeze lemon juice from fresh lemon and add it to rasam.  Once lemon juice is added, don't reheat the rasam. Serve hot with rice. 

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