Sathukudi Rasam is a mildly sweet rasam with just a hint of spicy and tangy flavours. Serve it with some hot rice topped with ghee, and papad on the side, and you wll have a delicious meal.
To make a vegan version of this gluten-free dish, just replace the ghee in the tempering with oil.
Dry roast 1/2 tbsp tuvar dal, 1/4 tbsp coriander seeds, 1/2 tsp cumin seeds, 1/4 tsp pepper corns, and 1 dry red chilli till the dal turns golden brown.
Let the mix cool a bit and grind to a coarse powder.
Making the Sathukudi Rasam
In a heavy bottomed vessel, melt 1/2 tsp ghee.
Add 1 tsp mustard seeds and wait till they splutter.
Now add 1 dried red chilli and 1 green chilli, and stir-fry for a few seconds.
Next, add 1/4 cup finely chopped tomatoes and stir-fry till the tomato pieces soften a bit.
Add 2 tbsp cooked and mashed tuvar dal, 1/2 tsp turmeric, a few curry leaves and some salt; and mix well.
Now add 1 cup water and bring the mix to a boil.
Let the rasam simmer for 5 minutes and then turn off the heat.
Now add 1 cup Mosambi juice and 1 tsp lemon juice (optional), and mix well.
Garnish with 1 tsp finely chopped fresh coriander.
Cover and let the Sathukudi Rasam rest for 10 minutes.