Ingredients:
1/2 cup curd
1 tbsp toor dhal
1/2 tbsp black pepper corns
1/2 tbsp cumin seeds
1/2 tsp turmeric powder
1 tbsp ghee
1/2 tsp mustard seeds
2 dried red chillies
5-6 curry leaves
Asafetida powder
Salt as required
Method:
1. Dry roast toor dhal, black pepper & cumin seeds.
2. Grind this to a paste adding water in a blender
3. In a bowl add curd & whisk. Add 1 cup of water to this & whisk again.
4. To this add the paste, turmeric powder & required salt. Mix together.
5. Heat pan & add the buttermilk mixture to it & cook on low flame.
6. Switch off stove when it starts to boil.
7. For tempering add ghee, mustard seeds, red chillies, curry leaves & asafetida.
8. Pour it over the rasam & serve with rice/ or serve as soup.😊😊
1/2 cup curd
1 tbsp toor dhal
1/2 tbsp black pepper corns
1/2 tbsp cumin seeds
1/2 tsp turmeric powder
1 tbsp ghee
1/2 tsp mustard seeds
2 dried red chillies
5-6 curry leaves
Asafetida powder
Salt as required
Method:
1. Dry roast toor dhal, black pepper & cumin seeds.
2. Grind this to a paste adding water in a blender
3. In a bowl add curd & whisk. Add 1 cup of water to this & whisk again.
4. To this add the paste, turmeric powder & required salt. Mix together.
5. Heat pan & add the buttermilk mixture to it & cook on low flame.
6. Switch off stove when it starts to boil.
7. For tempering add ghee, mustard seeds, red chillies, curry leaves & asafetida.
8. Pour it over the rasam & serve with rice/ or serve as soup.😊😊
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