Buttermilk Rasam – Best Indian Cooking

Best Indian Cooking


Buttermilk Rasam


Sour Curd – 1 cup
Water – 1/2 cup
Turmeric Powder / Manjal Podi – 1 tsp
Salt to taste

For Roasting & Grinding:
Coriander Seeds / Malli – 1 tblpsn
Toor Dal / Tuvaram Paruppu – 1 tblspn
Pepper – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp

For Tempering:
Oil – 1 tsp
Mustard Seeds / Kaduku – 1 tsp
Cumin Seeds / Jeerakam – 1/2 tsp
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Dry Red Chilli – 1 broken into small pieces
Curry Leaves a spring


Roast all the ingredients in a dry pan till it turns light golden. Remove it to a blender and make it into a fine powder. Set aside.Take sour curd in a jug, add in water, salt, turmeric powder and powdered spices. Mix well.Heat oil in a kadai. Add in all seasoning spices and saute for 30 sec.Add in the curd mix and bring it to boil.Switch off the heat and serve.

Categories:   Vegetarian Recipes


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