Jun 20, 2008

More Rasam

This is another rasam we make with buttermilk. Here is the recipe.

  1. Tomato - 1 (chopped)
  2. Turmeric powder - 1 tsp
  3. Rasam Powder - 1 tsp
  4. Salt to taste
  5. Watery Buttermilk - 1 cup
For seasoning:-
  1. Oil - 2 tsp
  2. Mustard seeds - 1 tsp
  3. Fenugreek seeds - 5
  4. Curry leaves - few
  5. Asafoetida powder - pinch
Take a pan, put the chopped tomatoes in it, turmeric powder, rasam powder, salt and let it cook for 7 mts. When tomatoes is fully cooked, add the watery buttermilk to it and turn off the stove when foam forms. Take a small pan, pre heat oil, add mustard seeds, when it splutters add fenugreek seeds, curry leaves and asafotida powder an fry it golden brown. Pour it on top of rasam. Close it with a lid and serve it asfter 5 mts.

In this rasam we can soak urad vadai and eat it as curd vadai. If necessary we can also add toor dhall water before adding buttermilk to the rasam.
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