More Rasam | மோர் ரசம் | Ammavum Naanum | Episode #44 | Rakesh Raghunathan

A flavourful rasam made using buttermilk. The secret in the rasam is the fresh-roasted rasam powder made exclusively for this. Watch this video and learn how to make it. Recipe text in English below. Get our recipes on WhatsApp – Message your name to +91-9789971199 and you will be added. Subscribe to our Channel - http://bit.ly/RakeshRaghunathan HIT THE BELL ICON FOR REGULAR UPDATES Ingredients: Rasam powder Fenugreek seeds – ¾ tsp Black pepper – ¼ tsp Red chillies – 2 nos Coriander seeds – 1 tbsp Toor dhal – 1.5 tbsp Asafoetida – ¼ tsp Ingredients: Rasam Buttermilk - Yoghurt 500 ml + Water – 250 ml (churned) Turmeric – ½ tsp Salt Mustard seeds – 1 tsp Curry leaves – 1 sprig Red chilly – 1 no Method: 1. In a wok, heat ghee and fry fenugreek seeds till dark brown. Set aside to cool. 2. Add little more ghee and fry all ingredients mentioned under rasam powder till golden brown. Set aside to cool. 3. In a mixie grind the fenugreek seeds and other spices to a coarse powder. 4. Mix salt and turmeric powder into the buttermilk. 5. Also mix in a few tbsps of the rasam powder. 6. Set this on the stove and warm the rasam. 7. In a separate wok, heat ghee and temper with mustard seeds, curry leaves and red chilly. 8. Pour over rasam and serve hot. 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