Lemon Rasam

Lemon Rasam

Ingredients

Tomatoes                   3 big crushed

Coriander Leaves         1 tbsp finely chopped

Water                        2 ½ cups

Salt                           to taste

Oil                            ½ tbsp

Mustard seeds            ½ tsp

Asafetida                   ½ tsp

Red Chilies                2 dry broken into two, seeds discarded

Curry Leaves              6

Lemon                      Juice of one lemon

Coarsely crushed    together

Black pepper corns      10

Cumin seeds               2 tsp

Garlic cloves               6

Method

Combine the tomatoes, coriander leaves, water and salt together. Set aside

Heat the oil in a pan, add the mustard seeds and let them splutter

Add the asafetida, dry red chilies, curry leaves and the crushed tomato mixtures. Bring to a boil.

Add lemon juice and the coarsely crushed garlic-pepper-cumin mixture. Mix well and bring to a boil. Remove from heat immediately

Stir and adjust seasoning, if necessary. Cover the pan and set aside for 15 minutes.

Serve hot with rice and fried fish, fried lamb or fired prawns