Ingredients:

• 10 – Lemons
• 1/5 tsp – Asafoetida
• 1/4 tsp- Turmeric
• 1/2 tsp – mustard
• 2 tsp- red chilly powder
• 1/2 tsp- Fenugreek powder
• Salt to taste
• 1/4 cup – any cooking oil

Method:

1. Extract juice of 5 lemons
2. Cut the remaining lemons into 8-10 pieces each.
3. Heat oil in a sauce pan and add asafoetida and then splutter mustard
4. Add cut lemons and juice together
5. Add turmeric to it
6. Boil the mixtures in low heat for 15 minutes, covered
7. Add remaining powders and salt and let it cool
8. Put into dried glass/plastic bottles to preserve
9. Serve with plain upma, curd rice and idli

Recipe courtesy of Sateesh