Lemon rasam | Elumichai rasam | nimbekai rasam

Cuisine Style: Tamil Nadu | Cooking Time: 5 minutes | To Serve: 3 | Type : Side dish, Soup | Take with : Rice

Ingredients

• Lemon juice – 2 tbsp
• Water – 1 cup
• Garlic – 3 cloves [mashed]
• Onion – 1 tbsp [finely chopped, optional]
• Ginger – 1 tbsp [finely chopped]
• Green chilli – 1 [sliced]
• Coriander leaves – 2 springs [chopped]
• Curry leaves – 1 spring
• Mustard seeds – ½ tbsp
• Turmeric powder – ¼ tsp
• Asafetida a pinch
• Salt to taste
• Sugar a pinch

For grinding

• Peppercorns – 6
• Cumin seeds – 1 tbsp
• Grind in stone grinder & keep it aside

Method

• Heat oil in pan then add mustard seeds. Then add onion and garlic sauté gently. Then add ginger and green chilli.
• Add curry leaves and water mix well then add asafetida, turmeric powder and salt mix well.
• Add freshly ground cumin and peppercorn powder mix well. Once bubbles comes out add sugar & cut off heat & add lemon juice. Sprinkle coriander leaves then serve hot with rice