Bowl of Rasam witn Lemon
(click to enlarge)

Rasam with Lemon


India, Tamil Nadu, Chettinad   -   Rasam Elumichampazham
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
2-1/8 hrs
Yes		 In India, Rasams are drizzled over rice, which is eaten with the fingers, but for us they are peppery soups, often tart and well spiced (see Serving).

1/4
1/4
3
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3
1/3
1/3
1
1/4
1/4
1/2
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1
1/16
1/4
1
6
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1
1/2
1
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ar
c
t
c
---
oz
in

t
t
t
t
---
t
t
t


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c
T
T
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Toovar Dal (1)
Turmeric
Water
-- Seasonings
Tomatoes
Ginger Root
Chili green (2)
Rasam Podi (3)
Pepper black
Turmeric
Salt
-- Tempering
Mustard Seed (4)
Asafoetida (5)
Cumin Seed
Chili, dried (6)
Curry Leaves (7)
-- Finish
Water
Ghee or Oil
Lemon Juice
-- Garnish
Cilantro
PREP   -   (20 min)
  1. Scald TOMATOES in boiling water, quench in cold water and chop fine.
  2. Slice GINGER very thin, cut slices into narrow threads and chop threads fine. Chop GREEN CHILI fine. Mix together all Seasonings items.
  3. Break Red Chili in half and shake out as many seeds as will go. Mix together all Tempeing items.
  4. Squeeze Lemon Juice.
  5. Chop Cilantro small for Garnish.
RUN   -   (1-3/4 hrs)
  1. Wash Toovar Dal (reduces foaming). Place in a sauce pan with Turmeric and 3 cups Water. Bring to a boil uncovered, cover and simmer over low heat until almost all texture is lost. This will take 1-1/2 hours, and you may still want to hit it with an immersion blender (I do).
  2. Stir in Seasoning mix and 1 cup water. Bring up to a boil and simmer for about 5 minutes.
  3. In a tiny skillet, heat Ghee and stir in Tempering mix - Careful, the Curry Leaves will snap and spit for a few seconds. When Mustard Seeds are popping well, stir into the Rasam.
  4. Bring Rasam back to a boil. Take off the heat and stir in Lemon Juice.
  5. Serve hot, garnished with Cilantro and with steamed Jasmine rice (see Serving). Jasmine rice is much closer to that used in Southern India than Basmati is.
NOTES:

  1. Toovar Dal:

      [Toor Dal, Red Gram Dal, Arhar Dal]   This is split and peeled Pigeon Peas, available from markets serving an Indian community. Do not buy the oiled version. For details see our Pigeon Peas page.

  2. Green Chili:

      Hot green Indian chilis are imperfectly available even here in Los Angeles. Our standard substitute is the Serrano, which is larger, hotter, and has more flavor. If you need to reduce heat, remove the seed core and as much of the veins as you think necessary - use your own best judgement. For details see our Indian Chilis page.

  3. Rasam Podi:

      For an easy to make recipe from the region of this recipe see our Rasam Podi Chettinad recipe.

  4. Mustard Seeds:

      this is the Indian temperature gage, Black Mustard Seeds are always used. If you have only Yellow, they will work but pop more violently and at a slightly lower temperature.

  5. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into tadka at the last moment. For details see our Asafoetida page.

  6. Red Chili, dried:

      There's not enough of this to make a big impact on the Rasam. A regular Japone chili will do fine. For details see our Indian Chilis.

  7. Curry Leaves

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  8. Serving

      In India, Rasam is served drizzled over rice, which is eaten with the fingers (tricky). Traditionally, they don't have spoons in India, but we have spoons. It's much more practical for us to serve the Rasam in soup bowls and place a bowl of steamed Jasmine rice on the table to be spooned in as desired. Other experienced cooks have also recommended this. This does mean a lot more Rasam will be taken and less rice. With a 6 oz serving, leaving plenty of room for rice, this recipe is 4 portions, or 3 at 8 ounces.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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