Lemon Rasam
Serving Size : 4
Ingredients for prepare Lemon Rasam
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/4 | cup | lemon juice |
| 1 | pinch | turmeric |
| 1/8 | teaspoon | mustard seeds |
| 1 | long | dried red chile - broken in two |
| 1 | teaspoon | butter |
| 1 | small piece | asafetida |
salt to taste
SET 1
lemon rasam |
| 1/2 | teaspoon | cumin seeds |
| 1/2 | teaspoon | coriander seeds |
| 6 | | black peppercorns |
recipe Lemon Rasam
Powder set 1 and keep aside. Heat butter in a skillet and
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when butter has melted add dry red chile and mustard seeds. When mustard seeds start to pop add
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asafetida, coriander leaves and curry leaves. Fry for two minutes and then add 4
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cups of water, salt, powdered set 1 and turmeric. Boil for 15
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minutes on medium heat. Remove from heat and add lemon juice.
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