Monday, November 17, 2014

Kat Saru/Lemon Rasam/Lentil soup


This is a traditional dish of udupi and its called "kat saru" in tulu. This is a yummy appetizing dish.If you have the cooked lentil handy, then you can finish off the preparation in few minutes. Cooked lentil and spices will be boiled for sometime along with adequate water just to ensure all the flavors of the spices are well combined. Finally topping up the dish with hot south Indian seasoning and lemon really makes a wonder here. Its very easy,healthy and perfect during winters. I prefer this rasam when I want to avoid tamarind in my diet. Serve this delicious healthy rasam along with  hot steamed rice, spoonful of ghee and potato chips or  homemade pan fried potatoes. You can serve this dish as lentil soup too. 

Here we go with the recipe ....



Serves: 2-3
Ingredients :

one handful of tur dal + one handful of split moong dal

1 small size tomato chopped finely (completely optional )
1 tsp grated jaggery
salt to taste
3-4 green chily (chopped)
1 tsp grated ginger (optional)
1 small size lemon 
1 tbsp finely chopped coriander leaves

for seasoning:

1 tsp mustard seeds
1 tsp urad dal
1-2 dry red chilly split into halves
10-12 curry leaves
1 tbsp ghee (clarified butter)

How to Prepare ?
  • Wash both the lentils. Pressure cook both the lentils together and keep aside.
  • Add 2 cup of  water, chopped tomatoes, turmeric powder,jagri,chopped green chilly and grated ginger into a  thick bottomed cooking vessel and bring it to boil. Continue boiling for 4-5 mins.

  • Now add  cooked dal and salt. Bring it to boil  and simmer for 5-6 mins. [Adjust the consistency by adding water in this step]. Finally add in chopped coriander leaves and Bring it to boil again.Switch off the flame. Squeeze the lemon and add the juice to the dish. Mix well.




  • Heat ghee in a seasoning pan. Add mustard seeds and urad dal. After mustard seeds pop out add in dry red chilly and curry leaves. Saute for few secs and switch off the flame. Add this seasoning to the rasam and stir well. Keep the lid closed for 2-3 minutes so that all the aroma of the seasoning gets well mixed in the rasam.







Notes/ Alternative 
  • Always Serve Hot. 
  • Add lemon after you switch off. Do not boil the rasam/soup after adding lemon.
  • You can use only tur dal or moong dal or combination of both ... its your choice
  • My mother makes rasam without tomato and it tastes yummy. As I mentioned above you can skip tomato.

Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)



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