Lemon (Ripe) - Elumicham Pazham - 1 no.
Tomatoes - Thakkali - 2 nos. (Small)
Red chillies - Kaintha milagai - 2 nos.
Mustard seeds - Kadugu - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Asafoetida - Perungayam - a pinch
Turmeric powder - Manjal thul - a pinch
Rasam powder - Rasa podi - 1 table spoon
Coriander leaves - Kothamali - small quantity
Garlic - Poondu - 1 no.
Oil for frying
Salt to taste
- Wash and squeeze the lemon and extract juice. Chopp tomatoes and squeeze with hand. Keep other ingredients ready.
- Heat oil in a pan/kadai, add asafoetida, red chillies, mustard seeds, curry leaves, garlic, squeezed tomatoes, turmeric powder and little salt and mix it well. Let boil for some time. Now add rasam powder and mix, then add chopped coriander leaves and finally add lemon juice and serve hot.
Hot rasam is ready. It can be had as a soup or served along with white rice. It can be served for 3 persons. It takes hardly 10 minutes to cook.
Note: After adding lemon juice it should not be boiled too long. Keep it for some 2 minutes and immediately serve hot. We are adding lemon instead of tamarind. Rasam powder I have else where mentioned in podi varieties.
Optional: Ingredients can be added or removed.
It is, in my view, the duty of an apple to be crisp and crunchable, but a peer should have such a texture as leads to silent consumption