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Lemon Rasam



Soak the tamarind in a little water and keep aside. Grind cumin seeds, thoor dal and a few curry leaves into a fine powder and keep aside. Squeeze out the tamarind, retaining the tamarind and water solution; dilute with 1/2 litre of water; add a few curry leaves and bring to a boil; let it boil until the aroma of tamarind subsides. Add the powdered ingredients and stir well to avoid lumps. When the boiling ingredients foam, remove from fire and season with fried mustard, red chillies and curry leaves. Add salt to taste and serve hot.
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