Variety Rasam 5. Lemon Rasam

LEMON RASAM ;


Things required:    Sambar powder - 2 tspn, green chillies - 4 nos., asafoetida - 2 katti, turmeric powder -  1/4 tspn, curry leaves - 1 arc, coriander leaves - finely chopped 1 tablespoonful, salt , tomatoes - 2nos. finely chopped, cooked tur dhal - 1 small cup, lemon - 3 nos., 1/2 spn mustard seeds, ghee - 1 tspn.


PREPARATION ; 
1.  Take 2 1/2 tumblers of water in a vessel in which you want to make rasam.
2.   Add salt, 2 tspn sambar powder, 4 nos. vertically slit green chillies, 2 pieces of asafoetida, 1/4 tspn turmeric powder,  1 arc curry leaves,  1no. finely chopped tomato.
3.  Boil the above for about 4 to 5 mins.
4.  Add the cooked dhal mixed with 2 1/2 tumblers of water.
5.  Simmer the stove.  Allow yellow froth to appear on the top.  DO NOT BOIL.
6.  After removing from stove, squeeze 3 nos. lemon along with a pinch of salt (to avoid bitter taste) and pour it in the rasam and mix.
7.  Splutter 1 tspn of mustard seeds and few curry leaves in 1 tspn of oil.
8.  Garnish rasam with finely chopped coriander leaves and 1 no. finely chopped tomato.
9.  Mix rasam each time before serving to get uniform taste.