recipe for making buttermilk rasam/morrasam/soup
Ingredients
- Buttermilk - 11/2 cup
- Salt to taste
- Green chillies - 4-5 ground with some water
- Mustard seed - 1 tsp
- Jeera/Cumin seeds - 1 tsp
- Methi/fenugreek seeds - 1/2 tsp
- Urad dhal - 1/2 tsp
- Bengal gram dhal - 1/4 tsp
- Garlic crushed - 4-5
- Dried red chillies - 2 no
- Turmeric powder - 1 tsp
- Oil - 1 tsp
Instructions
- Take well beaten buttermilk and mix green-chilli mixture and turmeric and keep ready.
- Keep a kadai add oil when oil heats up add mustard,fenugreek,jeera,urad and bengal gram dhal.
- When mustard seeds splutter add crushed garlic and red-chillies and bring to low flame till the dhal becomes golden.
- Then add the buttermilk mixture to it and keep in sim flame for 5 minutes till all the rawness goes and switch off.
- serve with white rice.
Notes
Usually sour curds are suitable for this rasam.
Beat well before making mor rasam.
You can simply keep the flame in sim no need to keep in high flame as the buttermilk will separate and only the watery part will show off.
Serve with white rice and some spicy side-dish(like potato fry even some chips).
Beat well before making mor rasam.
You can simply keep the flame in sim no need to keep in high flame as the buttermilk will separate and only the watery part will show off.
Serve with white rice and some spicy side-dish(like potato fry even some chips).