Lemon Rasam

Lemon Rasam is spicy liquid gravy ..and you can drink as soup also.

Things Needed :
Lemons : 3 to 4
Green Chiily :4 to 6
Curry Leaves : 6 to 8 Leaves
Coriander Leaves : 2 Table spoons .( Cut it into small pieces).
Mustard seeds : 1/4 Tea spoon
Jeera: 1/4 Tea spoon
Ingh ( Asfoetida ). A pinch.
Salt : To taste.
Pepper : 1/4 Tea spoon ( Powdered).
Water : 3 to 4 cups.
Oil. 1 Tea spoon.
Ginger : 1/2 tea spoon ( grated )

Method :
Roast jeera and pepper and powder it. ( dry grind it).
Keep a big Pan or vessel on the fire and put oil . Heat for 1o seconds . Add mustard seeds and jeera . Let it spurt . Add curry leaves and ingh . Put water and boil nicely . Cut green chilly in to big pieces and put it in the boiling water . Squeeze out juice from the lemons and put it to the boiling water. Add turmeric powder and grated ginger. Add salt and ground jeera + pepper powder. Boil it thoroughly. Add cut coriander leaves and serve hot Lemon Rasam in a cup to drink .

Note : Can add little tamarind pulp to this to give tangy taste. Can add boiled daal to make the rasam little thicker. Can add spoonful of ghee to make Lemon Rasam more tasty.

Serves 2 to 3