1. Cut half of the lemons (five) and extract juice from it.

2. Cut other half of the lemons into 8-10 pieces each.

3. Heat oil in sauce pan and add Asafoetida and then add mustard and wait for them to splutter.

4. Add cut lemons and juices together.

5. Add turmeric on the top. With low heat, have the mixtures boiled for 15 minutes with lid covered.

6. Add remaining powders and salt and let it cool.

7. Put into dried glass/plastic bottles to preserve.

Development & Run time: 25 Minutes

Output:

• Soft lemon pieces with light red color lemon juice gravy.

• Excellent to serve with plain upma, Curd rice and even with idly.

• Good to taste.
• Kids like it a lot too.

• Not much spicy and good for health.