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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