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Saturday, October 9, 2010

Nimbe Huli Saru / Lemon Rasam

1 medium Lemon
1/4 - 1/2 inch sized Ginger
Small lemon sized Jaggary
1/8th tsp Turmeric powder
2 - 3 Green Chillies
5 - 6 Curry leaves
1 - 2 pieces of Red Chillies
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafetida powder
Salt to taste
1 tsp Ghee
4 - 5 cups Water

Cut the green chillies vertically into two long halves as shown in the picture below. Cut the lemon into two halves. Mash the ginger as shown in the picture below.

Put water, jaggary, salt, mashed ginger, turmeric powder, green chillies and bring them to boil. Keep the rasam in medium flame for about 3-4 mins. Squeeze the lemon piece, add the lemon juice to the Rasam and switch off the flame.

Put mustard seeds, cumin seeds, red chilly pieces and ghee in a pan. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.


Adige Mane Ruchi said...

Was Really searching for this recipe form long time.
Thanks Veni.

Vani said...

Hi Veni, Please post some of the chutney Pudi recipes..

Mukundachandra nadiger said...

Really simple and looks delicious