Lemon Rasam

Ingredients

1. Tomatoes- 2
2. Lemon juice- 2 spoons
3. Tamarind- gooseberry size
4. Rasam powder - 1 tsp
5. Coriander- 1/2 cup
6. Curry leaves- few
7. Turmeric powder- 1/2 tsp
8. Oil - Fry
9. Salt - per taste

Pre-preparation

• Finely chop tomatoes
• Soak tamarind in a bowl of water, mash it and extract tamarind water only
• Finely chop coriander
• Extract lemon juice

Method

• In an pan, add oil
• Once heated, add mustard seeds and curry leaves
• After spluttering, add tomatoes
• keep frying until it becomes mushy
• Add tamarind water
• Let it boil so the raw smell leaves
• Add 2 cups of water
• Add salt, turmeric and allow it to boil
• Once it starts boiling, add lemon juice
• Add rasam powder and mix well
• Add coriander
• in just one boil, switch off 
• Serve when hot

TIPS:

• Never over boil rasam it becomes bitter
• Never re-heat rasam
• Never use refrigerated rasam as the medicinal value is lost and we tend to reheat to use