Garlic rasam Ginger lemon rasam
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.
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