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    Home » Recipes » Rasam » Butter Milk Rasam | Mooru Rasam | Curd Rasam

    Butter Milk Rasam | Mooru Rasam | Curd Rasam

    Posted on Sep 26, 2016 · Last Updated on Jan 21, 2022 by sharmila kingsly

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    Butter Milk Rasam | Mooru Rasam | Curd Rasam
    Butter Milk Rasam is a very simple Rasam that can be prepared with very minimal ingredients and in no time. It is very different to the normal Rasam. Give a try ,you will love it!!

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    Butter Milk Rasam | Mooru Rasam | Curd Rasam
    Buttermilk rasam Recipe
     
    Method:
     
       1.      Dry Roast the tour Sal, Pepper Corns and Cumin Seeds till a nice aroma comes and they slightly change in colour. Allow it to cool down.

    2.      Once they cool down grind it to a coarse paste using a blender add in little water and blend it once again .In a bowl take curd whisk it well it smooth and then add in water and whisk it once again.

    3.      To the curd mix in the ground paste .Heat a pan and add in the curd mixture in it ,Add in Turmeric powder and Salt and in a medium flame cook till it comes to a boil and switch off the flame. In a tempering pan add in a tsp of oil, once it becomes hot add in the ingredients mentioned in the To Temper table one by one and then pour into the prepared Rasam. Butter Milk Rasam is now ready to be served.

     
    Notes:
     
    • Never allow the curd to get boiled, it may get curdled.
    • Sour Curd works best for the recipe.
    • Tastes best when served hot with Steamed Rice and potato Fry.
    Butter Milk Rasam | Mooru Rasam | Curd Rasam

    buttermilk Rasam
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    Butter Milk Rasam

    Butter Milk Rasam is a very simple Rasam that can be prepared with very minimal ingredients and in no time. It is very different to the normal Rasam.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Soup
    Cuisine: Indian
    Servings: 4
    Calories:
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • Yogurt /Curd – 1 cup
    • Turmeric powder a pinch
    • Salt as needed
    • Water as needed
    • Tour Dal – 1 tsp
    • Pepper corns – ½ tbsp.
    • Cumin Seeds – 1 tsp

    To Temper :

    • Oil -1 tbsp
    • Mustard Seeds – 1 tsp
    • Dry Red Chilli – 2
    • Curry Leaves a spring

    Instructions 

    • Dry Roast the tour Sal, Pepper Corns and Cumin Seeds till a nice aroma comes and they slightly change in colour. Allow it to cool down.
    • Once they cool down grind it to a coarse paste using a blender add in little water and blend it once again .In a bowl take curd whisk it well it smooth and then add in water and whisk it once again.
    • To the curd mix in the ground paste .Heat a pan and add in the curd mixture in it ,Add in Turmeric powder and Salt and in a medium flame cook till it comes to a boil and switch off the flame. In a tempering pan add in a tsp of oil, once it becomes hot add in the ingredients mentioned in the To Temper table one by one and then pour into the prepared Rasam. Butter Milk Rasam is now ready to be served.

    Notes

    • Never allow the curd to get boiled, it may get curdled.
    • Sour Curd works best for the recipe.
    • Tastes best when served hot with Steamed Rice and potato Fry.
    Keyword Butter Milk Rasam, Curd Rasam, Mooru Rasam
    Tried this recipe?Mention @happietrio or tag #happietrio
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    1. Tomato Rasam | Tomato Jeera rasam - Cook with Sharmila says:
      November 17, 2020 at 5:00 PM

      […] Butter Milk Rasam | Mooru Rasam […]

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