A traditional dish from a not so traditional cook 🙂 Here is a rasam recipe that’s evolved overtime and today stands constant in the OTIC home.

One of the uniqueness about this rasam recipe is the use of lemon instead of tamarind. Here goes the recipe

• Grind 1 or 2 medium sized tomatoes in the grinder. Add the puree to boiling water and let it continue boiling in simmer.
• In the mixer grinding jar add nearly 15-18 garlic pods, a handful of curry leaves, a spoon of jeera, 6-7 pepper seeds and grind it together.
• Heat oil and add mustard seeds, 2-3 whole red chillies and the dry ingredients from the mixer jar. Add a pinch of hing to it.
• Transfer this seasoned mixture to the boiling tomato puree and add salt to taste.
• Squeeze lemon juice (2 lemons) into the pot and add a handful of coriander leaves and continue boiling the rasam for a minute.
• Here is the yummy rasam ready to be served.