Name: Nimmakaya Charu- Lemon Rasam recipe by Padma Rekha at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Water- 3 cups; Rasam powder- 1 tsp; Salt- 1 tsp or according to your taste; Lemon juice- juice of 1 lemon; Oil- 1 tsp; Mustard seeds- 1/4 tsp; Cumin seeds- 1/4 tsp; Curry leaves- 2 sprigs; Asafoetida- 1/4 tsp; Coriander leaves-1 tbsp chopped; Turmeric powder- a pinch; Red chilli powder- 1/4 tsp

ABOUT Nimmakaya Charu- Lemon Rasam RECIPE

This recipe is a variation to normal rasam and very easy to make. In one way we can say this is an instant rasam recipe. Again this recipe is my mother's as she never uses dal in her rasam recipes, except the kattu rasam (kandi kattu) in which the rasam is less tangy and more spicy.

Ingredients Serving: 4

Water- 3 cups
Rasam powder- 1 tsp
Salt- 1 tsp or according to your taste
Lemon juice- juice of 1 lemon
Oil- 1 tsp
Mustard seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Curry leaves- 2 sprigs
Asafoetida- 1/4 tsp
Coriander leaves-1 tbsp chopped
Turmeric powder- a pinch
Red chilli powder- 1/4 tsp

Instructions

Heat 3 cups of water in a pan, bring it to a full boil, then add salt, turmeric powder, red chilli powder and continue boiling it for 3 minutes.
Add the rasam powder, chopped coriander leaves, curry leaves and keep boiling it in a low heat for 5 more minutes. Next, add lemon juice and bring it to a full boil. (At this time you will get a good lemon aroma.)
In another pan heat oil, add the mustard seeds and let them pop. Then add the cumin seeds and asafoetida, fry for a while and add this to the lemon-rasam mixture. Stir it well and turn off the heat.
Serve it hot with steamed rice and pappad.

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