A slightly different version of rasam made with a flavourful tempering, ground masala mix and curd. Serve alongside piping-hot rice and enjoy!
CURD RASAM
Ingredients
¾ cup curd, whisked
¾ tsp cumin seeds
15-20 black peppercorns
1 tbsp pigeon pea (toor dal)
1½ tsps coriander seeds
2 dried red chillies
Salt to taste
¼ tsp Tata Sampann Turmeric Powder
1½ tbsps coconut oil
1 tsp mustard seeds
¼ tsp asafoetida (hing)
7-8 curry leaves
2-3 green chillies, slit
Freshly chopped coriander leaves for garnish
Steamed rice to serve
Method
1. Dry roast cumin seeds, black peppercorns, pigeon pea, coriander seeds and dried red chillies till fragrant.
2. Transfer into a blender jar and blend to a fine powder. Set aside.
3. In a large bowl, add yogurt, 1½ cups water, salt, and Tata Sampann Turmeric Powder and whisk well.
4. Heat coconut oil in an earthen pot, add mustard seeds and let them splutter. Add asafoetida, curry leaves, green chillies and 1½ tbsps prepared masala powder. Whisk well and cook for 1-2 minutes. Switch the heat off.
5. Add the yogurt mixture and whisk well. Take the pot off the heat.
6. Transfer the prepared rasam in a serving bowl, garnish with chopped coriander and serve hot with steamed rice.
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