Mysore Rasam

Category:Tasty Rasams
Description:This is a very nice rasam made with buttermilk.
Preparation Time:25 mins

MAIN INGREDIENTS:

Sour buttermilk – 3 cups
Fresh ripe tomato – 1 small (chopped)
Thick tamarind pulp – 4 tablespoons
Turmeric powder – teaspoon
Mustard seeds – teaspoon
Curry leaves – 1 sprig
Coriander leaves – for garnishing
Ghee – 2 tablespoons
Salt – to taste

FOR THE POWDER
Blackgram dhal – 1 tablespoon
Coriander seeds – teaspoon
Fenugreek seeds – teaspoon
Cumin seeds – teaspoon
Red chillis – 2
Black pepper corns – 10
Asafoetida – 1 small piece
Heat one tablespoon of ghee in a pan and add the asafoetida, when it turns brown add all the other ingredients and fry till the blackgram dhal turns golden brown. Add a few curry leaves,remove from the fire. Cool the spices and grind to a smooth paste with a little water

METHOD:

1.Take the buttermilk in a vessel and to that add the chopped tomato, salt,turmeric powder and the ground paste.
2.Mix thoroughly and all to simmer on a medium flame, stirring continuosly.
3.When the rasam starts to boil remove from the fire, cover and keep aside.
4.Heat the ghee in a small pan and add the mustard seeds, when they crackle add the curry leaves and coriander leaves to it and pour it over the hot rasam.