INGREDIENTS:
Curd - 1 cup
Turmeric powder - a generous pinch
Asafoetida - 1/4 tsp.
Salt - to taste
To dry roast and powder:
Toor dhal - 1 tablespoon
Black pepper - 1/2 tsp.
Dry red chillies - 1
Cumin seeds - 1/4 tsp.
Methi seeds - a generous pinch
To temper:
Ghee - 1 tsp.
Mustard seeds - 1/4 tsp.
Curry leaves - few
Dry red chillies - 1 or 2
METHOD:
Whisk curd alongwith turmeric powder, asafoetida and salt until smooth. Dilute with 2 or 3 cups of water, to get a rasam like consistency, beat well, keep aside.
Dry roast the given items until golden brown and powder in a mixie. Add this powder to the buttermilk and mix well. Keep this mixture in low flame until the rasam starts to froth. Stir in between. Temper the given ingredients and pour over the rasam.
NOTE:
Do not allow the rasam to boil, switch off the stove when it is frothy, else rasam
will curdle.