Buttermilk Rasam
by padmapriyasuresh
21 Aug 2011
This recipe has been viewed 10669 times
A delicious south indian rasam recipe. . Serve this piping hot with rice or idlis!
Buttermilk Rasam recipe - How to make Buttermilk Rasam
Preparation Time: Cooking Time: Total Time:
Makes 2 to 3 servings
For The Rasam Powder
4 tsp coriander (dhania) seeds
2 tsp toovar (arhar) dal
3 whole dry kashmiri red chillies
2 tsp asafoetida (hing)
1 tsp peppercorns (kalimirch)
1 tsp turmeric powder (haldi)
2 tsp cumin seeds (jeera)
Other Ingredients
4 cups buttermilk
a pinch turmeric powder (haldi)
salt to taste
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)
a few curry leaves (kadi patta)
Method
For the rasam powder
How to proceed
For the rasam powder
- For the rasam powder
- Heat a tava and roast all the ingredients for 2 minutes.
- Cool and blend in a mixer into a smooth powder.
- Store in an air-tight container and use as required.
How to proceed
- How to proceed
- Add the salt, turmeric powder and 1/2 tsp rasam powder to the buttermilk and mix well.
- Put on a slow flame and simmer for a minute, taking care not to boil it.
- Heat the oil in a pan and add the cumin seeds and mustard seeds.
- When the seeds crackle, add the asafoetida and curry leaves and sauté for 10 seconds.
- Pour this tempering to the rasam and mix well.
- Serve hot.
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