Nimmakaya Charu/Lemon Rasam

Nimmakaya Charu or Lemon Rasam as the name goes it is made with lemon juice. A sour and spicy soup goes very well with hot piping rice. Of course we can have it as a sour also. It is very simple and easy dish to make.  Very less ingredients are required to make it.

Ingredients:

Water - 1 ltr
Salt - to taste
Turmeric Powder - 1 tsp
Rasam Powder - 2 tbsp
Lemon Juice - 2 tbsp

To Temper: 

Oil - 1/2 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Asafoetida - 1 tsp
Curry Leaves - 5 to 7
Coriander Leaves - fist full

Procedure:

Add salt and turmeric powder in one ltr water and mix well.
Allow it to boil for 5 minutes. Dilute rasam powder in cold water to prevent lumps and add this to the boiling water.
Allow this also to cook for 5 minutes. 
Heat oil in a kadai and add all the ingredients under 'To Temper'. When they start spluttering add them to the rasam. 
Switch off the stove and allow it to cool don for 3 to 4 minutes.
Squeeze two or three lemons juice into a small bowl and add it to the above made rasam. Mix well. 
That's really mouthwatering lemon rasam is ready to serve.
Serve it with hot piping rice.