More Rasam | மோர் ரசம் | Ammavum Naanum | 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.

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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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About Rakesh Raghunathan

Rakesh Raghunathan is a South Indian culinary ambassador, whose vision is to showcase the rich heritage of the region to audiences across the world. He brings a unique perspective and experience of south Indian cuisine, while also seeking to turn the spotlight on the custodians of these traditional knowledge systems. A food raconteur, armed with a wealth of anecdotal history, and a deep insight into socio-cultural practices, Rakesh has taken food to the realm of the performative. His presentations are a multi-sensory and aesthetic experience with an element of romance and drama threw in, as he draws his audiences into a space where food and art converge seamlessly.