Needless to mention, during my parents & in-laws stay, they prepared soo many simple & quick rasams that my maid requested them to teach it to me & her. There used to be a fight to decide who shall cook for the day. My mom-in-law would unanimously win most of the times :D. During their stay.., nimbe saaru is one of the many recipes learnt from my MIL. If you keep this rasam thick.., it is named thovve (dal).
Here is what my mom-in-law uses to prepare this: (Serves 3-4)
Yellow moong dal/Split & deskinned green gram/hesaru bele: a fistful
Water : Around 1 litre.
Curry leaves:2 strings (leaves separated & chopped)
Turmeric: a big pinch
Coriander leaves: 2 tbsp (finely chopped for the garnish)
Green chillies: 2-3 no
Asafetida: 1 big pinches
Mustard seeds: 1/4 tsp
Cumin seeds: 1/4 tsp
Pepper powder: a pinch (optional)
Coconut oil: 1 tbsp (use any oil of your choice)
Salt: According to taste
Lemon juice: 2-3 tbsp (we like it tangy)
- Pressure cook the moong dal & allow it to cool (2-3 whistles or 15minutes must be sufficient for the dal to be soft).
- Mash the dal gently & add the mashed dal, water to a broad pan. Add turmeric, half of the chopped green chillies, pepper powder, salt & cook on a low heat until water starts to boil. Once dal starts boiling, turn off the heat.
- Prepare the tadka/tempering/oggarane. Heat oil in a small sauce pan. When oil is hot, add mustard & cumin seeds. When mustard seeds crackle, add the remaining green chillies, curry leaves, asafetida & pour the tempering to the rasam.
- Add the lemon juice, coriander leaves & mix well.
- Serve the hot rasam with piping hot rice, pickle & papad.
- Reduce the amount of oil & drink it as a soup too.
- This rasam is helpful to beat the cold as it is rich in Vitamin C.
- Add a pinch of pepper powder to take double advantage for fighting against cold.
Thats a very healthy dish...nice recipe....ReplyDelete
Love that!!I too love tangy things,sure i will enjoy !!ReplyDelete
Looks so delicious, lemon rasam is one of my favorite comfort food.ReplyDelete
made it with tuvar dal never with moong dal love the tanginess.., will try thisReplyDelete
I too make it in the similar way just that I dont add pepper..will add that next time..looks niceReplyDelete
looks tangy and healthy..ReplyDelete
Such a flavourful rasam..ReplyDelete
nice lemon rasam,my favourite.ReplyDelete
Ummm comforting rasam. Lovely picture!ReplyDelete
Love Nimbe Rasam, Mom makes with half a teaspoon of Rasam Powder and a couple of cloves of garlic!ReplyDelete
Nice comforting rasam... next time will try with coconut oil to be more flavorfulReplyDelete
That click is very inviting..yumm!ReplyDelete
I am ready for rasam anytime.. With rice and mango pickle hmmm..ReplyDelete
so refreshing and yum :)ReplyDelete
ahhaaa..olledanne nenapisidira, slurrp will make this today.ReplyDelete
looks so simple & niceReplyDelete
Nimbe tovve looks good. Naavu heege madthivi:)ReplyDelete
It's really new rasam for me.will dry soon.do visit my blog when u find timeReplyDelete
this is a new recipe for me too. Love the lemony tellow color of the rasamReplyDelete
Nimbey tavve saru..reminds me of my mom....Quick, tasty and easy recipe..ReplyDelete
Tumba channage idey...got my lunch menu :) Thank you.