To start preparing the lemon recipe – Nimbe Saaru, first pressure cooks from together with turmeric and 2 cups of water for 3 whistles or until they are cooked. Allow pressure to release in a natural way.
Once cooked the Dal, beat it well until the Dal is smooth and keep aside.
In a pressure cooker, add the chopped tomatoes, the green chilli pepper, the ginger, the coriander powder, the cumin powder, the turmeric powder, the black pepper powder, the salt, 2 cups of water and pressing for 1 whistle and turn off the heat. Allow pressure to release in a natural way.
Add the from the cooked, to the cooked tomato rasam, squeeze the lemon juice and mix the coriander leaves. Check the salt and spices and regulate the taste.
In a tadka pan over medium heat, add 1 tablespoon of clarified butter. Once the oil is heated, add the mustard seeds, the cumin seeds and let it burst. Add the ASAFOETIDA powder and the curry leaves, stir and turn off the fire.
Pour this temperament over the cooked lemon and bring the Rasam to a strong boiling. Boil for 2-3 minutes until you see the Rasam that loses at the top.
Adjust the consistency of the Rasam lemon, adding extra water if necessary. Check the salt, spices and the taste of lemon and regulates accordingly.
Once done, turn off the heat, transfer the Rasam lemon to a serving bowl and serve hot.
Serve the Rasam lemon together with hot steam rice and a poriyal such as carrot and poriyal beans, potato roast and curry with beetroot/poriyal to prepare a sumptuous dinner or lunch of the week.
