01
Lemon Rasam
With Rice
Rasam - essence, juice, or extract
A tangy rasam made with lemon juice instead of tamarind.
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AMMAMMA'S NOTES.
Toor Dal
4 tbsp
Green Chilli
2 pieces
Ginger
a small piece
Rasam Powder
1/2 spoon
Asafoetida
1/4th spoon
turmeric
1/4th spoon
lemon
1 piece
curry leaves
few leaves
corriander leaves
to taste
mustard seeds
a litte
01
In a cooker, cook some toor dal, in around a 1:2 ratio.
02
In a vessel cut green chilli, and ginger into big pieces, turmeric, salt asafetida, salt, and boil it in water.
03
Boil for around 5 minutes, and then add the toor dal, and let it boil for sometime.
04
Add more water- and make sure the consistency is slightly watery. Add corriander, and curry leaves.
05
In a pan add ghee and heat, in it add the mustard seeds and wait for it to splutter- and add it to the rasam
06
Once you have taken it off the heat, squeeze some fresh lemon juice.
Parappu Usily
Boiled vegetables mixed with a steamed, coarsely ground dal masala, finished with mustard seasoning and coconut.
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Good Rasam
Rasam - essence, juice, or extract (good)
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HOT RASAM AND A CURRY WAS ALL I EVER NEEDED TO FUNCTION. SHE KNEW I WAS PICKY ABOUT THE RICE I HAD WITH IT, SO SHE'D SKIM THE TOP LAYER OF PRESSURE-COOKED RICE FOR ME, SERVE CURRY IN A CUP, AND — AS IF RASAM ALONE WASN'T ENOUGH — MAKE ONE EXTRA SPECIAL DISH THAT DAY, A PAYSAM OR A SWEET (BECAUSE RASAM WASN'T FANCY ENOUGH).
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026