Lemon rasam

Tamarind – Big gooseberry size

Coriander seeds – 1 teaspoon

Tomato – 1 (fully ripe)

Coriander leaves – few

Asafoetida powder – a pinch

Turmeric powder – a pinch

Oil – 1 teaspoon

Mustard – ½ teaspoon

Salt – 1 teaspoon or as per taste

Ghee – 1 teaspoon

Lemon - 1 tbsp

Soak tamarind and salt in water and squeeze out the juice completely by adding enough water. 

In a skillet add the tamarind water, pepper jeera powder, turmeric powder. Mix well and add water to make it thin. Chop the tomatoes and add to it. Bring to boil.

When it starts boiling add fried coriander leaves and remove from flame.

Add half cup cold water so that it will not overcook. Add 1 tbsp of lemon juice and mix well. Season it with mustard, asafoetida powder. Pair it with spicy potatoe curry.





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