A unique rasam without tamarind or tomato. It is tangy, spicy and delicious.
Ingredients
1. Pepper – 1 Tbsp
2. Cumin seeds – 1 tsp
3. Garlic – 8 pods
4. Coriander seeds – ½ tsp
5. Buttermilk – 2 cups (1 cup curd + 1 cup water)
6. Asafoetida – ½ tsp
7. Red chillies – 4-5
8. Coconut oil – 1 Tbsp
9. Mustard seeds – 1 tsp
10. Curry leaves – few
11. Coriander leaves – few
12. Salt to taste
Preparation
1. Crush pepper, cumin seeds, garlic and coriander seeds and keep aside.
2. Heat oil in a pan. Add mustard seeds. Let it crackle.
3. Add red chillies and curry leaves. Sauté for few seconds.
4. Reduce the flame to low and add the crushed masala and chopped coriander leaves. Sauté till the raw smell goes.
5. Switch off the flame. Add asafoetida and mix well.
6. Add buttermilk and stir well.
7. Heat the pan again on low flame, stirring continuously till the mixture gets hot. (Do not boil.)
8. Remove from flame. Add salt and mix well.
9. Keep aside for some time and serve.
Tips
1. Do not over heat, otherwise it will curdle.
2. Turmeric powder can be added as per your preference.
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