Nimma Rasam/ Nimmakaya Charu/Lime Rasam

This is an variation to General Rasam.......here we use lime/lemon instead of tamarind. The fresh, tangy taste of lime make this rasam special........



Ingredients:

• Lemon/lime juice(squeezed from 1/2 lemon/lime)
• 1/2cup cooked toordal
• 1/4tsp.turmeric powder
• 1/2tsp.mustard seeds
• 2 whole red chillies
• 1 spring curry leaves
• 2green chillies(slitted)
• 1/2tsp.oil
• 1 tomato(diced)
• Little Asafoetida
• salt to taste
• 2tsp.Coriander Leaves (for garnishing)

Rasam Powder:

• 1/4tsp.cumin Seeds
• 1/2tsp.coriander seeds
• 1/2tsp.black pepper

Dry roast these ingredients and grind them to coarse powder.

Method:
In a deep pot add oil, once hot, add dry red chili and mustard seeds, when mustard seeds start to splutter, add asafoetida and curry leaves, fry for until the curry leaves turn dark green in color, add 4 cups of water, salt, turmeric, tomato and green chillies and boil for 10 min., or until tomatoes are soft, then add cooked dal, ground powder and boil until they come to rolling boil, now remove from heat and add lemon/lime juice and garnish with coriander leaves. Serve it with steamed rice.