Butter Milk Rasam

Share
38 Ratings
11 Reviews
Print
Recipe By Vahchef
15 m
2 servings
40.5 Cals

Green Lamb Curry Hariyali Gosht

Hariyali Gosht is a traditional mutton delicacy from the exquisite kitchen of Mughals, fa...

Spicy Masala Prawns

Spicy Prawn Masala is a delicious Indian recipe served as a Curries....

Basic Mother Gravy - Dahi Ka Salan

This is the variation of salan gravy with the addition of curd to increase the basic vers...

Stir Fried Sesame Potato Beans

Looking for a different treatment for garden-fresh green beans.Try this stir-fried side d...

Paneer Tawa Kofta Curry 1

Koftas made with paneer steamed koftas dropped in a smooth rich gravy....

Mutton With Aloo Curry

Mutton with aloo is a remarkable Bengali dish, mildly spiced and flavorful. Steaming hot ...

Butter Milk Rasam Recipe, Lassi Khatti , How To Make Butter Milk Rasam Recipe

Name: BUTTER MILK RASAM
Cook time: 15 min
Total time: 15 min
Yield: 2

Buttermilk rasam is a light, moderately spicy rasam that can be safely consumed even by those with cold or fever for whom raw buttermilk is usually not allowed. Buttermilk with freshly grounded spices. This can be done when you have no vegetables or tomatoes or even tamarind at home.

About Recipe

Majjiga pulusu, Moru kulambu, Ghol thok

How to make BUTTER MILK RASAM

(38 ratings)

11 reviews so far

Prep time
0 mins

Cook time
15 mins

Total time
15 mins

Author : Vahchef
Main Ingredient : Buttermilk

Servings : 2 persons
Published date : December 31, 2018

Ingredients used in BUTTER MILK RASAM
• Toor dal - 1 tablespoon.
• Cumin seeds - 1 tea spoon.
• Rice powder - 1 tea spoon.
• Butter milk - 2 cup.
• Oil - 1 tablespoon.
• Sun dried curd chillies - 2 numbers.
• Dry red chillies - 2 numbers.
• Asafoetida - 1 pinch.
• Green chillies(chopped) - 2 numbers.
• Curry leaves - 1 spring.
• Turmeric powder - 1/4 tea spoon.
• Carom seeds - 1/4 tea spoon.
• Coriander leaves - 1/4 bunch.
• Lime juice - 1 tablespoon.
• Mustard seeds - 1/2 tea spoon.
• Salt - to taste.
Method:
Take a pan and add toor dal, cumin seeds and dry roast it on slow flame and transfer it into a blender and blend it into a smooth powder. Take the pan and add roasted powder, rice powder, little water, butter milk and boil it. Heat oil in another pan and add mustard seeds, sun dried curd chillies, dry red chillies, asafoetida, green chillies, curry leaves, turmeric powder, carom seeds and saute it and transfer it into a butter milk mixture and add salt and boil it once. Switch off the flame and add coriander leaves, lime juice and mix it once. *Now the butter milk rasam is ready to serve with rice.*