Lemon Ginger Rasam

Here I share the recipe of Lemon rasam, one of my favorites. The specialty of this rasam is that it does not require any rasam powder. Green chillies and ginger gives it the required flavor.

Preparation Time: 5 mins Cooking Time: 20 mins

Ingredients:
1. Toor dhal - 3 Tablespoon
2. Green chilies - 2
3. Ginger - 1/2 inch
4. Tomato - 2 
5. Lemon juice - 2 tablespoon
6. Salt - to taste
7. Oil - 1 tablespoon
8. Mustard seeds - 1/2 teaspoon
9. Curry leaves - 5 to 6
10. Coriander leaves
11. Red chilies - 2 
12.Turmeric powder - 1/4 teaspoon
13. Asafoetida - a pinch

Preparation:
1. Pressure cook toor dhal , smash nicely, add water and prepare 2 cups of dhal water
2. In a pan, add chopped tomatoes, slit green chilies, grated ginger, turmeric powder, salt, curry leaves and 5 to 7 strands of the coriander leaves (finely chopped)  and 1 cup of water and bring it to boil
3. Once the tomatoes cook  (takes approximately 4 to 5 minutes), add the dhal water and continue to boil for another 3 to 4 minutes
4. In another pan, heat oil and season with mustard seeds, red chilies, asafoetida and add it to the rasam pan
5. Add finely chopped coriander leaves (5 to 7 strands) to the rasam and remove it from the stove
6. Add lemon juice to the rasam and it is ready to be served


Tips:
1. You can use Ghee instead of oil for seasoning

Chow Chow kootu - Version 2

I already have posted a version of chow chow kootu earlier, but this one has a slight variation and flavor. 

Preparation Time: 15 mins Cooking time: 30 mins

Ingredients:
1. Chow chow (Chayote) - 1
2. Moong dhal - 1/4 cup
3. Onion - finely chopped - 1/4 cup
4. Tomato - finely chopped - 1/4 cup
5. Salt - to taste
6. Turmeric powder - 1/4 teaspoon
To Grind:
1. Coconut - 5 tablespoon
2. Cumin seeds - 1/2 teaspoon
3. Red chilies - 1 ( I used a long red chilly so one was enough, if using smaller ones you can use 2 or alter according to your spice preference)
4. Peppercorns - 5 to 6
To Temper:
1. Oil - 2 tablespoon
2. Mustard seeds - 1 teaspoon
3. Curry leaves - 5 to 6
4. Asafoetida - pinch

Preparation:
1. Wash and soak Moong dhal for 15 minutes
2. Cut chow chow into small pieces and finely chop onion and tomato
3. In a pressure cooker, add the cut vegetables, moong dhal, turmeric powder, salt and water (vegetables and dhal should soak in water)
4. Leave it for 3 whistles
5. Grind the ingredients given under 'to grind' into a paste with little water
6. Once the pressure comes down, open the cooker and add the ground paste and bring it to boil (approximately takes 5 to 6 minutes). You may adjust the consistency of the kootu at this stage by adding water
7. Now prepare the seasoning - heat oil in a pan, add mustard seeds and when it splutters, add asafoetida, curry leaves and red chilies
8. Add it to the kootu and switch off the stove

Chow chow kootu is ready to be served. This can be had with rice or rotis.

Tips:
1. If the kootu becomes watery, you can add 1 teaspoon of rice flour
2. You can use coconut oil for seasoning if you like coconut flavor
3. Instead of moong dhal,you can use masoor dhal