A slightly different version of rasam made with a flavourful tempering, ground masala mix and curd. Serve alongside piping-hot rice and enjoy!CURD RASAMIngredients¾ cup curd, whisked¾ tsp cumin seeds15-20 black peppercorns1 tbsp pigeon pea (toor dal)1½ tsps coriander seeds2 dried red chilliesSalt to taste¼ tsp Tata Sampann Turmeric Powder1½ tbsps coconut oil1 tsp mustard seeds¼ tsp asafoetida (hing)7-8 curry leaves2-3 green chillies, slitFreshly chopped coriander leaves for garnishSteamed rice to serve Method1. Dry roast cumin seeds, black peppercorns, pigeon pea, coriander seeds and dried red chillies till fragrant.2. Transfer into a blender jar and blend to a fine powder. Set aside.3. In a large bowl, add yogurt, 1½ cups water, salt, and Tata Sampann Turmeric Powder and whisk well. 4. Heat coconut oil in an earthen pot, add mustard seeds and let them splutter. Add asafoetida, curry leaves, green chillies and 1½ tbsps prepared masala powder. Whisk well and cook for 1-2 minutes. Switch the heat off.5. Add the yogurt mixture and whisk well. Take the pot off the heat.6. Transfer the prepared rasam in a serving bowl, garnish with chopped coriander and serve hot with steamed rice.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #CurdRasam