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Moar Rasam
Plain yogurt - 1.5 to 2 cups (using a measuring cup)Cooking oil - 2 teaspoons
Mustard seeds - 1/2 teaspoon
Asafoetida - 1 pinch Ajwain seeds - 1 full teaspoon
Cilantro - a few strands broken by hand
Salt to taste
Recipe Procedure:
Take plain yogurt in a deep vessel, add about 3 to 4 cups (using a measuring cup) of water to it and churn it thoroughly into moar (buttermilk) so that it is free of lumps.
In a small pan, heat about a teaspoon of oil, pop some mustard seeds, add asafoetida to the oil and set aside.
In the same pan, heat another spoon of oil, add the ajwain seeds and set them aside.
Heat the buttermilk from step 1 on medium heat, until it gets warm (or a little more than warm, roughly about 5 minutes) and turn off the stove.
DO NOT BOIL LEST IT WILL CURDLE.
Add the seasonings from step 1 and 2 to the buttermilk, some salt, a few strands of cilantro and your moar rasam is all done.
In a small pan, heat about a teaspoon of oil, pop some mustard seeds, add asafoetida to the oil and set aside.
In the same pan, heat another spoon of oil, add the ajwain seeds and set them aside.
Heat the buttermilk from step 1 on medium heat, until it gets warm (or a little more than warm, roughly about 5 minutes) and turn off the stove.
DO NOT BOIL LEST IT WILL CURDLE.
Add the seasonings from step 1 and 2 to the buttermilk, some salt, a few strands of cilantro and your moar rasam is all done.
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