Butter Milk Rasam

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

Chicken With Potato Straws - Salli Ma Murgh

Parsi Chicken Curry (Salli Murgh) is a very delicious and tasty curry. This dish will not...

Nargisi Kofta

Eggs covered with chicken mince and cooked in awesome gravy.Nargisi kofta is an exotic Mu...

Meatballs With Spaghetti

Spaghetti with meatballs is an Italian-American dish that usually consists of spaghetti, ...

Capsicum And Coconut Curry

A simple and fast method for a mouth watering capsicum gravy. This can be had with rice a...

Bitter Gourd In Tamarind Sauce

A much cherished and relished vegetable in our home is bitter gourd. Since the sliced bit...

Bagara Baingan

Bagara baingan The hit curry of the party with Biryani, eggplant curry baingan ka Salan i...

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.*