- Garlic rasam
- Ginger lemon rasam
Preparation Time : 2 mins | Cooking Time : 3-4 Mins | Serves: 1-2
Buttermilk 1 cup Besan | Gram flour 1/2 tsp Omam | Ajwain seeds 1/2 tsp Salt as needed Turmeric powder 2 pinches Asafoetida a pinch Ghee 1/2 tsp Red chili 1 Green chili 2 (optional)
Method:
- Add besan | gram flour (kadalai maavu) to the butter milk and whisk this without any lumps.
- Adding this will avoid curdling of the buttermilk.
- You can add rice flour instead of gram flour.
- Add salt to this and mix well.
- In a pan add ghee and add the omam(ajwain), red chili, asafoetida and green chili.
- Saute it till the omam slightly pops up.
- Add the buttermilk to this. Add turmeric powder.
- Cook for a minute or till it is heated. Do not boil.
- In a pan add ghee and add the omam(ajwain), red chili, asafoetida and green chili.
- Saute it till the omam slightly pops up.
- Add the buttermilk to this. Add turmeric powder.
- Cook for a minute or till it is heated. Do not boil.
Method with step by step pictures:
- Add besan | gram flour (kadalai maavu) to the butter milk and whisk this without any lumps.
- Adding this will avoid curdling of the buttermilk.
- You can add rice flour instead of gram flour.
- Add salt to this and mix well.
- In a pan add ghee and add the omam(ajwain), red chili, asafoetida and green chili.
- Saute it till the omam slightly pops up.
- Add the buttermilk to this. Add turmeric powder.
- Cook for a minute or till it is heated. Do not boil.
- Switch off the flame.
- Mor rasam is ready.
- Serve this with any spicy curry or thogayal.
- Adding green chili is optional, but i prefer the mor rasam that way, so i added.
- You can add some freshly ground pepper to the ghee also.
