This is my paati's recipe, a different type of Rasam made with buttermilk and freshly ground spices. Can be prepared in a jiffy. Serve with rice and ghee.
My paati loves to try out new recipes and I am trying to collect all her signature dishes to document in my blog. She is an awesome chef and I just love her flavors.
Ingredients Required:
Yogurt - 1 cup
Water - 3 cups
Turmeric powder - 1 tsp
Salt - 1 tsp
To roast:
Oil - 1 tsp
Toor Dhal - 1 tsp
Channa dhal - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Black pepper - 1/2 tsp
Red chilli - 1
Hing - pinch
To season:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
How to make:
In a pan, heat oil and roast all the spices under the 'to roast' section.
Fry for a couple of minutes and set aside.
Grind this with the yogurt and 1 cup of water.
Take this mixture in a vessel with 2 more cups of water and mix well.
Add turmeric powder and salt and heat on low heat till you get froth on the top and it starts to boil on the sides.
Switch of the flame and set aside.
In another small pan, heat the oil and when hot add the mustard seeds. Allow to splutter and add the curry leaves.
Season the Rasam and serve with rice and ghee.
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