February 27, 2012
Day 5 of the blogging marathon with theme ‘Rasam”. I am happy to have picked this theme as it helps me tryout a lot of rasams that were on my list. This rasam has spices similar to mor kuzhambu and it is more like a spiced version of buttermilk. When I say buttermilk, it is basically yogurt diluted with water.
This rasam reminded me of the hot summer days when we were given buttermilk seasoned with chillies, ginger, curry leaves and mustard seeds. K does not like yogurt mixed with rice and he did not favor this rasam, but I loved the mildly spiced rasam. Off to the recipe.
Ingredients – For masala
1/2 tsp fenugreek seeds (Vendhayam)
1/4 tsp oil
2 red chillies
Ingredients – Rasam
2 cups buttermilk (1/2 or 3/4 cup yogurt diluted with water)
1/4 tsp turmeric powder
1/2 tsp oil
1/4 tsp mustard seeds
Fry fenugreek seeds without oil and keep aside.
In 1/4 tsp of oil fry the red chillies.
Take the fenugreek and red chillies in a coffee grinder or blender and make a powder. It can be coarse.
Take the buttermilk and add turmeric.
Add the fenugreek-chilly powder. Keep this over the stove on a low flame for about 10 minutes. Turn the stove off.
Do the takda. In a little oil splutter mustard seeds. Add curry leaves.
Add the tadka to the rasam.
Tasty mor rasam ready.