You all know my love for rasam. Totally i have around 14 rasam recipes in this blog, ya that is quite amazing for me when i counted it..Among all those, my favorite rasam is pineapple rasam, malli rasam, lemon rasam..
This is another version of rasam which can be done when you have no vegetables on hand. It is so quick and can be done in minutes..The main flavouring for this is the spice powder. I have another version of recipe using curd, which i call my talicha mor. So try this out and let me know how it turns out..
Cooking Time : 15 mins
Serves : 4 to 5
Sour Curd – 1 cup
Water – 1/2 cup
Turmeric Powder / Manjal Podi – 1 tsp
Salt to taste
For Roasting & Grinding:
Coriander Seeds / Malli – 1 tblpsn
Toor Dal / Tuvaram Paruppu – 1 tblspn
Pepper – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Oil – 1 tsp
Mustard Seeds / Kaduku – 1 tsp
Cumin Seeds / Jeerakam – 1/2 tsp
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Dry Red Chilli – 1 broken into small pieces
Curry Leaves a spring
Roast all the ingredients in a dry pan till it turns light golden. Remove it to a blender and make it into a fine powder. Set aside.
Take sour curd in a jug, add in water, salt, turmeric powder and powdered spices. Mix well.
Heat oil in a kadai. Add in all seasoning spices and saute for 30 sec.
Add in the curd mix and bring it to boil.
Switch off the heat and serve.
|Take all your ingredients|
|This is your roasting and grinding ingredients|
|Take them in a dry pan|
|roast them well|
|Powder them well. In my case i crushed
them in my mortar and pestle
because when i made this, there was power cut
in my home..So i couldn’t use mixie
|Take curd in a jug and add some water|
|Add in salt and turmeric powder|
|Add in powdered spices|
|Heat oil in a kadai|
|Add in tempering spices|
|some asafoetida goes in now|
|Fry for few sec..|
|lower the flame|
|Add the curd mix|
|Mix well and bring it to a boil,|
|Once it reaches a boil, turn the heat off|