LEMON RASAM

INGREDIENTS:

lemon-  1

tomatoes- 1

coriander-  1/2 bunch

green chillies- 3

curry leaves

turmeric powder-  1/2 tea spoon

boiled toor daal- 1/2 cup

peppercorns-  1 teaspoon

jeera(cumin seeds)- 1 teaspoon

ghee-  1 tea spoon 

oil -  1 table spoon

mustard seeds-  1/2 tea spoon

asafoetida(hing)-  a pinch

red chillies-  2 

METHOD:

STEP1:- In a sauce pan add (turmeric powder,green chillies,curry leaves,boiled daal ,water 3-4 cups, salt) and boil in on medium flamefor 10 mins

STEP2:- Now add in squeezed lemon juice on a low flame and turn off the flame.

TEMPERING :

STEP1:- Ground the peppercorns and jeera in a dingchick(rollu).

STEP2:- Heat the oil and ghee in tempering pan, then add in the mustard seeds, hing(asafoetida), red chillies and grounded mixture.

STEP3:- Add the tempering into the rasam bowl... thats it lemon rasam is doneeeeeeee....

serve it hot with steamed rice and papad.