South Indian
Rasam SHOTS
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Rasam is a traditional food in any South Indian home. Made up of dal, tamarind pulp, red chilli powder & other spices, Rasam is my all-time favorite. Here I have presented Rasam in a different style with a hint of buttermilk froth. Best in winters with a dash of peppers!
Ingredients:
- Fresh tomato puree – 1 cup
- Cooked toor dal – 2 tsp
- Curry leaves – 4 -5 leaves
- Coriander leaves – 4 -5
- Asafetida – 1 pinch
- Jeera seeds – ½ tsp
- Mustard seeds – ½ tsp
- Lime juice – ½ tsp or Raw Mango (grated) [Optional] – 2 tsp
- Sugar – ¼ tsp
- Red chilli powder – 1 tsp
- Rasam powder (any brand/home-made) – 1.5 tsp
- Salt as per taste
- Turmeric powder – ¼ tsp
- Oil – 2 tsp
- Curd – ½ cup
- Milk along with crème – ½ cup
Method of Preparation:
- Cook dal in pressure cooker for 3 whistles and get it ready In a thick bottom pan, add oil. Sprinkle mustard seeds, allow them to splutter Add jeera seeds, curry leaves, turmeric powder & add tomato puree.
- Mix it well Allow it cook for 3 minutes. Now add cooked dal and water, give it a nice stir Add red chilli powder, rasam powder, asafetida, salt, sugar. Stir it well Allow it to cook for 3 minutes, add water if required Lastly sprinkle lime juice (or raw mango) & stir it well and put the flame off
- It’s time to make buttermilk froth now.
- In a blender, take milk with crème & curd Sprinkle asafetida (small pinch), salt & sugar (1pinch). Blend the mixture for few minutes till the froth surfaces Buttermilk froth is ready to be used Take Shot glasses.
- Firstly, pour hot rasam gently into the shot glasses Using a small spoon, put the buttermilk froth in the center Garnish with fresh coriander leaves. Rasam Buttermilk froth shots is ready!
