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Lemon rasam / Manchatti rasam/Recipe with video / மண்சட்டி ரசம்

Written by: 7aumsuvai
Rasam plays a vital role in every households of Tamilnadu. “It is staple food taken after every meal or along with a meal. It not only taste good but, also help you in digestion.


Ingredients:
Serves 3 to 4
  • 2 small – Tomato (Indian tomato)
  • 2 no – Small onion / shallots
  • 4 no’s – Garlic
  • 1 no – Green chillies
  • 1 handful – Curry leaves
  • 2 tsp – Rasam powder
  • 1/8 tsp – Turmeric powder
  • 1 ball – Blueberry sized tamarind
  • 1/4 tsp – Jaggery powder
  • 1/2 tsp – Oil for sauteing
  • 1/2 tsp – Lemon juice
  • 2 strands – Coriander leaves
  • Salt to taste
Seasonings:
  • 1/2 tsp – Oil
  • 1 small – Onion vadagam
  • Few pinches of Asafoetida
Preparation method:
  1. Soak tamarind in enough water, squeeze out the juice and set it aside.
  2. Heat a manchatti/clay pot, add chopped tomato and small onion, crushed (garlic+green chilies+curry leaves), saute for few minutes.
  3. Add tamarind water and enough water for rasam. Add turmeric powder, rasam powder,salt to taste,coriander leaves, mix well everything and bring it to boil.
  4. Switch off the stove, squeeze the lemon juice, finally season with onion vadagam. Serve with hot rice.

 Notes:
  • Do not add the lemon juice while it is boiling. Always add after taking the rasam from heat.
  • Rasam powder – Powder made from coriander seeds, jeera, peppercorns
  • If it is an Indian tomato, then add 2 small, Otherwise add 1 medium tomato (vine or roma)

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