Lemon rasam
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Lemon juice |
| 1 | pinch | Turmeric |
| ⅛ | teaspoon | Mustard seeds |
| 1 | Long dried red chile; broken in two | |
| 1 | teaspoon | Butter |
| 1 | small | Piece asafetida |
| Salt; to taste | ||
| ½ | teaspoon | Cumin seeds |
| ½ | teaspoon | Coriander seeds |
| 6 | Black peppercorns | |
Directions
SET 1
Powder set 1 and keep aside.
Heat butter in a skillet and when butter has melted add dry red chile and mustard seeds. When mustard seeds start to pop add asafetida, coriander leaves and curry leaves.
Fry for two minutes and then add 4 cups of water, salt, powdered set 1 and turmeric.
Boil for 15 minutes on medium heat. Remove from heat and add lemon juice.
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