Moor Rasam (Moor Sathumadhu)

Ingredients:

Butter milk           -  1 1/2 - 2 cups
Turmeric powder -  1/2 tea spoon
Asafoitida            -  1/2 tea spoon
Coriander seeds   -  1 table spoon
Thoor dal             -  1 table spoon
Pepper                 -  1/2 tea spoon
Fenugreek(Methi) -  1/2 tea spoon
Red chillies           -  2 - 3 nos
Ghee                    -  1 table spoon
Mustard seeds      -  1 tea spoon
Curry leaves         -  1 table spoon
Salt to taste

1.  Take the buttermilk in thick bottomed vessel, add salt, turmeric powder and asafoitida to it and keep it aside.
2.  Heat 1/2 tea spoon of ghee in a kadai and stir fry coriander seeds, thoor dal, pepper, methi and red chillies.(Coriander seed is optional)
3.  Allow it to cool and dry grind it to powder.
4.  Add it to the buttermilk and mix well.
5.  Place the mixture on the stove and soon as froth forms on top remove from stove.
6.  It should not boil even  a little or else it will curdle.
7.  Heat the balance ghee and add mustard and once it crackles add the curry leaves and top it on the moor rasam.
8.  Serve hot moor rasam with white rice and ghee.