Yoghurt/Curd/Perugu – 2 cups whisked
Onion – 1 small sliced
Green chilli – 2 slit
Curry leaves – 2 sprigs
Priya Rasam Powder – 2 tsps
Ginger garlic paste – 1/2 tsp
Salt to taste
Turmeric powder – 1 pinch
Fresh coriander – 2 tbsp chopped
Roasted chana dal powder/Pappula podi/Putnalu Podi – 3 tbsps
Oil – 1 tsp
Mustard – 1/4 tsp
Red dry chillies – 2 slit
Curry leaves 1 sprig
Garlic cloves 2 crushed
Take a large mixing Bowl and place the whisked Yoghurt and add 3-4 cups of water,salt,pappula podi,rasam powder,turmeric,chopped onion,greenchilli,curry leaves,half of fresh coriander,ginger garlic paste and whisk well.
Pour into a cooking vessel and place on a low heat and continue stirring for 5-6 mins till you can see smoky vapours on the spoon and turn ogg heat and immedietely transfer into the serving bowl.
If you leave on the stove top it gets curdled.
Now prepare tempering by heating oil and frying the remaining ingredients and add to the prepared pappula podi perugu charu/rasam.Add the remaining fresh coriander lastly.
This is a cool dish for hot summers…with all the goodness of yoghurt and onion.
This dish prevents Heat strokes.
Serve with plain white rice and Pappads/Appadalu/Fryums