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.
- 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.
How to make the tasty recipe procedure as follows:
- 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.
How to make the tasty recipe description mentioned here,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.