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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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
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.
Servings: 4
Calories:
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.
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