From jim.silverton@erols.com Tue Oct 15 15:35:38 2002 Date: Tue, 15 Oct 2002 09:46:55 -0400 From: James Silverton Newsgroups: uk.food+drink.indian Subject: Re: curry lime soup "zolw" wrote in message news:3DAB8882.7060307@nowhere.com... > I know that I should give more info, but a friend of mine was telling me > about that curry lime soup. She had it when she was in India. She was > telling me that she'd die for one :) I wanted to surprise her with the > recipe, but I guess, i gotta get back to her & get more details. > > Anne-Marie Maltby wrote: > > "zolw" wrote in message > > news:3DA34AA7.9050704@nowhere.com... > > > >>Does anyone have the recipe for curry lime soup? > >> > >>Thanks > >> > > > > > > You need to be a bit more specific as there are a lot of recipes that could > > fit this description. Since you are posting to an Indian food group, maybe > > you mean mulligatawny or rasam. > > > The soup sounds like a rasam to me. Here is a recipe that seems to work for me. Lime Rasam Rasam is a traditional South Indian soup, usually had with rice. Rasam comes in various flavours. Here is one of them,for a lime rasam. Ingredients: Half a cup of masoor dal (red lentils) 1 medium-sized tomato 2 jalapeņo peppers sliced (remove the seeds the first time you try it) 1.5 inch cube of ginger 2 tablespoons of lime juice, or, bettter, juice of 1 fresh lime Salt Coriander (cilantro)- a few sprigs 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 1 tsp Turmeric powder Asafetida powder ( I dislike the smell of hing intensely and use 1/4 cup chopped onion added to the jalapeņos instead) 1/2 tsp Coriander powder 8-10 Peppercorns Steps: Boil the dal in 2 cups of water and blend it when soft (about 30 mins). While it is getting cooked, chop the tomatoes, slice the jalapeņos, crush the ginger and chop the coriander leaves. In another container heat a teaspoon of oil. Add mustard, cumin, and 8 to 10 whole black peppercorns. When they crackle, add the green chillies, onion (hing), turmeric, coriander powder, and some salt. Fry for 2 minutes, and add the tomatoes and ginger, followed by 3 cups of water and more salt if needed. When it boils well, and froths up, simmer the heat, and add the mashed dal, and coriander leaves. Boil for 2 more minutes. Remove from stove top, and after 5 minutes, add the lime juice, and stir. Keep covered until ready to use. I know it's untraditional but I find that the 3 cups of water can be replaced by chicken stock with advantage (but I'm a carnivore!) Good luck! -- James V. Silverton Potomac, Maryland, USA