Lime Rasam

Sambar Powder 1 tsp
salt 1 tsp
Asafoetida 1 pinch
Small chopped tomato one
Greeen chillies 1 (cut in length wise)
Water 2 cups

Mix all the ingredients and bring to boil and also add 1 cup steamed toor dhal and heat until the ingredients are fully cooked. Add a tsp of Rasam powder and heat for 2 minutes. Add splattered mustard and curry leaves, finally squeeze out two limes and stir well.
Lime Rasam Ready to serve.
This receipe is generally prepared for lunch during Thuvaadeshi ie.next day to Vaigunda Egadasi by Sourashtra families in Madurai.
Try this and send me your experience.
I also expect receipes from you.