Sunday, March 15, 2009

Moar Rasam

Buttermilk, which is called "more" (yes, it is pronounced like the English word "more") in Tamil, in very good to keep your body cool when it gets overheated. This rasam, which is made from moar, is the easiest of all rasams. I use ajwain in this for seasoning, which is a very uncommon spice that is found only in certain parts of Asia. Ajwain is also used as a home medication to treat digestive disorders, nausea, motion sickness and the like.

Ingredients (about 3 - 4 servings):
Plain yogurt - 1.5 to 2 cups (using a measuring cup)
Cooking oil - 2 teaspoons
Mustard seeds - 1/2 teaspoon
Asafoetida - 1 pinch
Ajwain seeds - 1 full teaspoon
Cilantro - a few strands broken by hand
Salt to taste
1. Take plain yogurt in a deep vessel, add about 3 to 4 cups (using a measuring cup) of water to it and churn it thoroughly into moar (buttermilk) so that it is free of lumps.
2. In a small pan, heat about a teaspoon of oil, pop some mustard seeds, add asafoetida to the oil and set aside.
3. In the same pan, heat another spoon of oil, add the ajwain seeds and set them aside.
4. Heat the buttermilk from step 1 on medium heat, until it gets warm (or a little more than warm, roughly about 5 minutes) and turn off the stove. DO NOT BOIL LEST IT WILL CURDLE.
5. Add the seasonings from step 1 and 2 to the buttermilk, some salt, a few strands of cilantro and your moar rasam is all done.
To make it more easier, I heat some water in a kettle and use the hot water to make buttermilk so that I don't have to use the stove and don't have to worry about the container in which I'm making this. Just add the seasonings and salt and you are all set :-). It is that simple!!!
Whenever you feel like having some hot rasam on a cold/sick day, try this and see how easy, healthy and appetizing it is. You can drink it as such or mix with with some cooked rice.