Menthi majiga (Yoghurt rasam)

To serve 4-6 people:

Ingredients:
• 400gms of yoghurt
• 1 large onion finely chopped
• 2 tbps of oil
• 1 teaspoon of cumin seeds
• ½ teaspoon of mustard seeds
• 1 tbp of ajwine (vamu)
• 7-8 methi seeds
• 2 dry red chillies
• Asafoetida a pinch
• Pinch of turmeric
• Salt to taste
• Coriander to garnish

Method:
• Mix yoghurt in 500ml of water, add salt and turmeric powder.
• Heat oil in a pan add methi seeds and fry for about a minute. Now add cumin, mustard, ajwine, asafoetida and dry red chillies. Fry till they start to pop up.
• Add chopped onions and fry till they are cooked. Add this to the yoghurt mixture once it cools down.
• Garnish with coriander and serve it with rice.

Lemon Rasam (Nimmakayya charu)

To serve 4 people
Ingredients:
• 1 1/2 cup Moong dal (pesara pappu)
• 3 cups of water
• 4 tbsps of lemon juice
• Mustard seeds
• Cumin seeds
• 2 dry chillies
• Asafoetida a pinch
• 5-6 Curry leaves
• 3 Green chillies slit length wise
• 1” inch ginger
• Turmeric
• Salt to taste
• 2 tbsps Oil
Method:
• In a pressure cooker add dal and water. Cook for 3 whistles and let it cool.
• In a small pan add oil, mustard seeds, cumin seeds, dry chillies, asafoetida, curry leaves, green chillies, and after they start to pop add this to the dal.
• Now add 3 to 4 cups of water, turmeric, ginger finely chopped, salt and let the dal cook in high flame for about 8-10mins.
• Add lemon juice and serve with hot rice.