Green Grapes & Lemon Rasam

Rasam, this South Indian soup is a comforting food for many South Indians, i have seen people surviving for many days just with a bowl of the rasam. Rasam served with simple potato fry or friyums is just enough for me to finish my lunch happily, if you are a frequent reader of my space you might have noticed that i have already shared a beautiful collection of variety rasams.We are rasam family, while at inlaws place rasam is a occasional food, however now my husband is a great fan of my rasams. Ok lets go to today's recipe, my today's post goes for green graps and lemon rasam. I have brought a kg of green grapes from our farmer's market but unfortunately some green grapes were sour and none at home want to have. Instead of trashing them, i tried this mildly sweet and sour rasam to serve with rice for our lunch. For my surprise, everyone at home enjoyed thoroughly and this rasam was a big hit even among with my kids.

After a lipsmacking paneer lemon rice, today am posting this fingerlicking green grapes rasam for this week's blogging marathon. I picked lemon recipes as theme for this week's blogging marathon. Usually many of us add tamarind in rasam, i replaced it simply with freshly squeezed green lemon juice. This green grapes and lemon rasam will definitely satisfy everyone's tastebuds and obviously one of my favourite rasam since ever i tried this combination.Sour grapes cooked with spices gives a fantabulous texture while having this rasam with rice.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46. 

1/4cup Cooked toor dal
1/2cup Green grapes (deseeded & diced)
2nos Tomatoes (small & ripen)
1tsp Rasam powder
2nos Garlic (crushed)
1tsp Lemon juice
2nos Cloves
2nos Bay leaves
1/4tsp Asafoetida powder
2nos Green chilly (slit opened)
Few curry leaves
Chopped coriander leaves
Salt
Oil

Smash the tomatoes nicely.

Take the cooked dal,crushed garlic cloves, rasam powder, salt  and enough water in a bowl.

Heat a tsp of oil, add the bay leaves, cloves, fry until its brown.

Add the asafoetida powder,green chillies, let them splutters.

Now add the curry leaves,diced green grapes, saute for few minutes.

Add the tomato and  dal-water mixture immediately, let them boil.

Put of the stove, add the lemon juice and chopped coriander leaves.

Serve hot with rice.

Rasam/Soupe Indienne de raisin au citron:
1/4tasse Lentille Jaune cuit( Toor dal)
1/2tasse Raisins verts ( épépinées et coupées en dés )
2 Tomates
1c à café de poudre Rasam
2 Ail ( écrasée )
1 c à café Jus de citron
Quelques feuilles de curry
2 Clous de girofle
2 Feuilles de laurier
1/4c à café Poudre de Asafoetida
2Piment verts
Feuilles de coriandre hachées
sel
huile

Ecraser les tomates.

Prenez les lentilles jaunes cuites , les gousses d' ail écrasées , la poudre de rasam , sel et suffisamment d'eau dans un bol .

Chauffer une cuillère à café d'huile , ajouter les feuilles de laurier , clous de girofle, faire frire juqu’ils sont bien brunis .

Ajouter la poudre de assa foetida , piments verts et laisser crépité .

Maintenant, ajoutez les feuilles de curry , raisins verts coupés en dés et faire revenir pendant quelques minutes .

Ajouter le mélange de tomate et des lentilles y mettre suffisament d'eau et laissez-les bouillir .

Mettez la poêle sur le feu puis ajouter le jus de citron et les feuilles de coriandre hachées .

Servir chaud avec du riz .