Summers call in for something light for lunch. This buttermilk rasam can be eaten as is or with rice.
Method:
1. Roast the tur dal, black pepper, curry leaves and cumin seeds. Allow it to cool and grind it into a powder.
2. Add yoghurt to this. Put hing, and finally some water.
3. Heat some ghee and put mustard seeds, celery seeds, dry red chillies and curry leaves.
4. Now add the buttermilk into this and mix well.