|
Ingredients
|
Quantity
|
|
Lemon juice
|
¼ cup
|
|
Turmeric
|
1 pinch
|
|
Mustard seeds
|
1/8 tsp
|
|
Dried red chilli – broken in two
|
1 long
|
|
Butter
|
1 tsp
|
|
Asafetida
|
1 small
|
|
Salt
|
to taste
|
|
Set 1:
|
|
|
Cumin seeds
|
½ tsp
|
|
Coriander seeds
|
½ tsp
|
|
Black pepper corns
|
6
|
Powder set 1 and keep aside.
Heat butter in a skillet and when butter has melted add dry red
chilli and mustard seeds. When mustard seeds start to pop add asafetida, coriander
leaves and curry leaves.
Fry for two minutes and then add 4 cups of water, salt, powdered
set 1 and turmeric.
