Ingredients
Rasam powder 1 t.spoon
Buttermilk 2 cups
Turmeric less than 1/4 t.spoon
Curry leaves a few
Salt 3/4 t.spoon
Mustard 1/4 t.spoon
Cilantro a small bunch washed and finely chopped
Ghee 1/2 t.spoon
Method
Bring 2 cups of water to a boil and add rasam powder, salt and
turmeric to this and let it boil for 5-10 minutes. Now turn off
the stove and add buttermilk.
Heat some ghee, splutter mustard, then add hing and curry leaves
and add this to the rasam. Garnish with chopped cilantro.
Rasam powder 1 t.spoon
Buttermilk 2 cups
Turmeric less than 1/4 t.spoon
Curry leaves a few
Salt 3/4 t.spoon
Mustard 1/4 t.spoon
Cilantro a small bunch washed and finely chopped
Ghee 1/2 t.spoon
Method
Bring 2 cups of water to a boil and add rasam powder, salt and
turmeric to this and let it boil for 5-10 minutes. Now turn off
the stove and add buttermilk.
Heat some ghee, splutter mustard, then add hing and curry leaves
and add this to the rasam. Garnish with chopped cilantro.
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