Description
Buttermilk(moor) rasam very easiest rasam, can prepare within a short period..different rasam n tastiest one.
| Ingredients-1 | |
|---|---|
| 2 tsp | Coriander seeds |
| 1 tsp | Channa dal and toor dal |
| ¼ tsp | Fennugreek seeds |
| ½ tsp | Cumin seeds |
| ¼ tsp | Peppercorns |
| 3 nos | Dry red chilli |
| Ingredients-2 | |
|---|---|
| 2 nos | Dry red chilli |
| 1 cup | Yoghurt |
| ¼ tsp | Turmeric powder |
| 1 tsp | Mustard seeds |
| 1 pinch | Asafoetida |
| 4 nos | Curry leaves |
| 2 stks | Coriander leaves |
| 2 tsp | Oil |
| ¼ tsp | Cumin seeds |
| Salt as per taste | |
| ½ tsp | Lemon juice |
Instructions
Dry roast all the ingredients from group 1 cool n powder it coarsely..
Add enough water to the yoghurt to make a thin buttermilk n add lemon juice to the buttermilk. Add the turmeric powder, salt , ground powder , mix well n reserve. Heat oil in a pan n put mustard seeds, dry red chilli, curry leaves, cumin seeds n asafoetida n splutter everything. Pour the buttermilk mix n bring it to boil..As soon as it comes to boil, switch off the stove n garnish with coriander leaves.
Serve with hot rice, there will be tiny particles of milk solids with float, but rasam tastes delicious..
Comments
3 responses to “Buttermilk Rasam”
priya,
nice recipe , will give it a try soon.
regards
sathya.
Hi viji,
Butter milk after cooking will turns as tiny solid particles, while serving u may notice this, else this will resemble to normal rasam, try pannitu sollunga..
priya patha butter milk rasam mathriyey illa(i mean it’s not in white colour i’ll try & let u know