jeera pepperand curry leaves rasam

Ingredients

lemon sized imly soaked in a cup of water

salt to taste

and hing 1/2 tsp

to grind:

1 tsp thuvar dhal

1 tsp jeera

1 tsp pepper

a big bunch of curry leaves

For seasoning

ghee- 1/2tsp

mustard seeds-1/2 tsp

boil the imly ka pani along with salt and hing, let it boil for 5 mts then add the ground powder and again let it boil for another 5mts. now add another cup of water and switch of the stove when it starts boiling.

add the sesoning of mustard seed and serve hot with rice.