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Home > Categories > Food and Beverages > Cooking > Ammas Recipes
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LEMON RASAM (Nimma Rasam)

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Preparation time ([days] hrs:min): 00:05
Cooking time ([days] hrs:min): 00:15
Number of servings: 4

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
1 Lemon juice 0.06 cup 12.50
2 Turmeric (Haldi powder)   pinch 0.13
3 Black Mustard Seeds (Mustard Seeds, Aavalu) 0.03 teaspoon 0.13
4 Dry Red Chili 1/2 small  
5 Butter 1/4 teaspoon 1.04
6 Hing powder (Asafoetida, Inguva, Hing)   pinch 0.25
7 Coriander Leaves (dhaniya)   fistful  
8 Curry Leaves 11/2    
9 Salt   to taste 0.25
Set 1
1 Cumin Seeds (Cumin, Jeera) 1/8 teaspoon 0.26
2 Coriander seeds 1/8 teaspoon 0.23
3 Black pepper corns (pepper corns) 11/2    

Cooking procedure:
Powder set 1 and keep aside.

Heat butter in a deep stock pot and when butter has melted add dry red chili and mustard seeds. When mustard seeds start to pop, add asafoetida, coriander leaves and curry leaves.

Fry for two minutes and then add 4 cups of water, salt, powdered set 1 and turmeric.

Boil for 10 minutes on medium heat. Remove from heat and add lemon juice.
Any additional information:
Serve hot.

Goes well with plain white rice and potato curry (bangaaladumpa iguru)

 




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