Rasamana Rasams- Indian Soups
1 Killu Molagai Rasam: "Soak a small lemon size of tamarind. In a dry pan, add oil, mustard seeds, 2-3 red chillies,curry leaves and asaefoetida. Once mustard seeds start splattering, add tamarind juice and add 1 tbsp of sambar podi and salt. Add 2 glasses of water and let this boil. Add 1 tbsp of ghee before serving." 2 Jeera Milagu Rasam: Soak a small lemon size of tamarind. In a dry pan, add oil, mustard seeds, asaefoetida. Once mustard seeds start splattering, add tamarind juice and add 1 tbsp of jeera-pepper powder. Add 2 glasses of water and let this boil and then add salt. Add 1 tbsp of ghee before serving" 3 Lemon Rasam: Pressurecook one handful of toor dhal for 3 whistles. In a dry pan, put oil, mustard seeds, jeera, and add green chillies (2-3), cut in the middle. When mustard splatters, add toor dhal and add turmeric powder (1 small pinch) and add 2 cups of water. Add salt once the mixture is boiled. Add lemon juice (1 full lemon) after switching...