Ellumichai Saathumadhu or Lime Rasam – this is a 100 year old recipe. My great Grand Father used to be a guardian for young school going boys in Mysore in the early 1940s , he used to accommodate them and also provide them with food. There was a “Lefty” one among those boys , hence he was called as “Loddey” , he taught my Great Grand Mother this recipe for Lime Rasam , hence relatives from my mum’s side would refer to this as “Loddey Saathumadhu”.
You can make this rasam when you are in ration for tamarind or if you do not have enough rasam podi at home , because this does not require neither of it and is very simpleto make .
Firstly cook moong dal or paitham paruppu (About 100 grams) in pressure cooker and keep this ready. Meanwhile chop 3 country tomatoes into small cubes , chop 2 green chillies and shred 1/2 inch ginger , take a wok / kadaai ,on medium heat , add 3 tbsps of ghee and saute the veggies along with mustard seeds and asafoetida , transfer this to the cooked dal and boil it for 5 minutes , add salt. Switch off the heat and garnish it with finely chopped coriander leaves and squeeze in lime juice. I used 2 big ones , if the limes are small use 3.
- 2 Lime big
- 3 Tomatoes medium
- 2 green chillies
- 1/2 inch ginger
- Salt to taste
- 6 curry leaves
- 1/2 cup cooked moong dal
- 3 tbsps ghee
- 1 tsp mustard seeds
- pinch asafoetida
- First make everything ready , that is ,gather the ingredients and chop the veggies and keep them ready , this will take about 6-7 minutes.
- Cook the moong dal in pressure cooker up to 4 whistles. Allow the pressure to come out on its own and take out the cooked dal , this will take about 10-15 minutes.
- Take a wok / Kadaai , keep it on medium heat. Add 3 tbsps of ghee , crackle mustard seeds , add a pinch of asafoetida and add chopped tomatoes , green chillies and shredded ginger.
- I took a big vessel to cook the moong dal , so after the tomatoes and rest of the ingredients were cooked I added it to the vessel containing moong dal.( You can use a big wok and add the cooked moong dal to the cooked tomatoes. I leave it to your convenience.)
- Keep this vessel in medium heat and allow this to boil for about 5 minutes , add required amount of salt. Once it starts boiling garnish it with chopped coriander leaves. Switch off the heat and squeeze in the juice of lemons and mix.
After adding the lime juice to the rasam , do not boil it again the rasam will turn sour.
For this rasam there is no need to add the lemon zest , as it will instigate bitter taste in the rasam which many people won’t prefer.
This rasam can be re-heated , keep it on medium heat and just allow one boil, then take it off the heat.