Ingredients:
For Curd Mixture:
Sour curd – 1 cup (can also use fresh curd)
Water - 2 cups
Turmeric powder - ¼ tsp
Rice flour - 1 tsp
Salt - as required
For Rasam Powder:
Tuvar dal - 1 tbsp arhar dal or pigeon pea lentils
Dry red chillies - 2
Whole black pepper - ½ tsp
Fenugreek seeds - 20
Asafoetida - 1 pinch
For Tempering:
Oil - 1 tsp (can use sesame oil or peanut oil)
Mustard seeds - ½ tsp
Curry leaves - 8 to 10
Dry red chilli - 1
Coriander leaves - as required
Steps:
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press The Sauté' Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add sour curd to the inner cooking pot. Then add water. Stir very well to get a homogeneous, smooth buttermilk mixture.
- Add turmeric powder, salt and stir well. Press cancel and remove the buttermilk mixture. Keep aside.
- Clean the pot and press sauté. Add tuvar dal to the inner cooking pot and allow it to heat a bit. Then add dry red chillies, whole black pepper, fenugreek seeds, asafoetida and sauté till the tuvar dal turns golden and spices leave aroma.
- Press cancel. Transfer the contents to a blender and grind them to fine powder. Add the rasam powder to buttermilk mixture.
- Next add rice flour. Mix them well. (Addition of rice flour avoids the curd rasam getting split)
- Clean the pot and press sauté mode. Add the curd rasam to the inner cooking pot and allow it to let it heat a bit. Once it becomes hot press cancel and keep aside.
- Clean the pot and press sauté mode. Add oil to the inner cooking pot and let it heat a bit. Add mustard seeds and allow it to splutter.
- Then add curry leaves, dry red chili and sauté for few mins until the chili changes colour. Press cancel and add the tempering to the curd rasam.
- Once done give it a quick stir. Switch to ‘keep warm or off’ mode and garnish it with coriander leaves.
- Curd Rasam is ready to serve with Steamed rice.