Lemon Rasam

Course : Curry
Serves: 4
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1/4 cup lemon juice
1 dash turmeric
1/8 teaspoon mustard seeds
1 medium dried red chile -- broken in two
1 teaspoon butter
1 piece asafetida
1 teaspoon salt -- to taste
---SET 1---
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
6 whole black peppercorns

Preparation / Directions:

Powder set 1 and keep aside. Heat butter in a skillet and when butter has melted add dry red chile and mustard seeds. When mustard seeds start to pop add asafetida, coriander leaves and curry leaves. Fry for two minutes and then add 4 cups of water, salt, powdered set 1 and turmeric. Boil for 15 minutes on medium heat. Remove from heat and add lemon juice.

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