While the cold season sets in, we are all in need of some warm comfort. Some find it under a quilt, others in a hug, I find my fix in a hot serving of delicious Rasam, called ‘Rason’ in our lovely Mauritius. The Rasam is a major component of South Indian cuisine and practically a staple in South India. In Mauritius, it has paved its way as a somewhat regular dish on the tables of the Tamil and Telugu communities, while being loved by the whole island (Mauritius is so beautiful). One wouldn’t think of the ‘7 Cari’ without a good cup of hot, spicy and tangy Rasam.
Rasam is basically a spicy and tangy broth based on the essential flavours of the ingredients used. There are several types of Rasam. The version we are familiar to in Mauritius is made with a spice blend of tomatoes, coriander, cumin seeds, garlic, onions and tamarind. However, I present to you another type of Rasam: the GINGER LEMON RASAM or ‘Inji Ezhumicha Rasam’ in Tamil.
Just imagine the heavenly flavour of fresh ginger infused in boiling water with green chilis, turmeric, tomatoes and fresh coriander, tempered with some cumin seeds and peppercorn and sealed with a good splash of lemon juice – believe me, it is divine. 🙂
Plus point: ginger and lemon contain many nutritional goodies that could help reinforce the immune system in light of the winter and all that comes with it.
Read ahead for my recipe of the Ginger Lemon Rasam – a very simple one.
- 3 to 4 medium ripe medium tomatoes
- 1 bunch of fresh coriander leaves + a little of garnishing
- 1 1/2 teaspoon turmeric powder
- 1 to 2 fresh green chilis (to taste)
- 1 inch fresh ginger
- Juice of 1 lemon
- 2 sprig curry leaves
- 1 tspn cumin seeds
- 1/2 tspn peppercorn
- 1/4 tspn asofeatida
- 1 tblspn Ghee
- 5 cups water
- 1 cup cooked Toor Dal (Dal embrevade)
- Dice tomatoes into chunks. Chop green chilis. Grate the ginger finely. Chop coriander leaves coarsely. Place tomatoes, ginger, coriander and green chili into a deep pot. Add the turmeric, water and place on heat. Here I have used the water remaining while cooking the dal. Let the mixture boil for around 10 mins or till the tomatoes are well cooked and soft.
- Add the cooked dal to the mixture and bring to a further boil, for around 3 to 4 minutes or till the broth froths up.
- In a seasoning pan, add the ghee. When hot, add mustard seeds and let them crackle, then add the cumin seeds and peppercorn followed by curry leaves. Add the asofeatida. Pour the tempering on the rasam and switch off the heat.
- Finally add a splash of the lemon juice on the rasam and mix well.
- Rasam is ready to serve.
Note: Rasam in general pairs extremely well with hot white rice. Alternatively it can be had as a soup before a meal or as we all love it in Mauritius, as a hot drink during meals.
Copyright: Devaraj Moothoosamy. Please share this article as much as you can, but in a respectful and ethical manner, by mentioning the source. Usage of photos from this article is strictly prohibited without prior authorisation. Kindly feel free to contact me at any time.