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Lemon Rasam Nimbu Rasam Easy Recipe in AMMA’S COOKING


Lemon Rasam Recipe Easy to make Ingredients Yellow lentil- 1 cup Green chilly- 4 Ginger- one big piece (when chopped it should measure two tablespoons) Lemon juice of one big lemon or two small lemons Salt as per taste Turmeric powder- 1 teaspoon Asafoetida powder- 1 teaspoon Mustard seeds- 1 teaspoon Coriander leaves Curry leaves Coconut oil- 1.5 tablespoons Pressure cook yellow lentil with sufficient water Chop green chilly and ginger. Keep aside Take out the cooked yellow lentil from the pressure cooker Mash and keep asise Heat a small frying pan Pour coconut oil Add mustard seeds to the hot oil Let the mustard seeds splutter Add chopped green chilly, ginger and curry leaves Stir fry for one minute Take mashed yellow lentil in a cooking vessel. Add two cups of water Heat the vessel. Add the fried items Add turmeric powder Add asafoetida powder Add salt Keeping over high flame allow it to boil for two minutes Lower the flame and add two cups of water Keep over low flame for five minutes Allow the rasam to simmer and boil slowly Allow the rasam to simmer and boil slowly Allow the rasam to simmer and boil slowly Add chopped coriander leaves Mix well Let the lemon rasam boil Let the rasam boil Switch off the stove Let the lemon rasam cool at room temperature The final ingredient to be added is lemon juice Add lemon juice to the rasam Mix well Tasty Lemon Rasam is made Take lemon rasam in a serving bowl Lemon Rasam can be served with rice Lemon Rasam can be had as a clear soup If there is left over lemon rasam, do not heat it directly Heat the left over lemon rasam by keeping in a water bath Thanks for watching Please subscribe to Sobha’s world

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