Buttermilk Rasam

Published under: Rasam

Red Gram Dal (Toor Dal) – 1/4 cup
Tomato – 1, quartered
Salt to taste
Buttermilk – 1 cup, sour

Spice Paste:
Ghee – 2 tsp
Dry Red Chillies – 4
Coriander Seeds – 1 tsp
Red Gram Dal – 1 tsp
Fenugreek Seeds – 1/4 tsp
Black Peppercorns – 1/4 tsp
Asafoetida Powder – 1/2 tsp

For Tempering:
Ghee – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Dry Red Chilli – 1, halved
Curry Leaves – few

1. To make the spice paste, fry in 2 tsp ghee all the ingredients for the spice paste.
2. Grind to a fine paste, adding very little water. Set aside.
3. Pressure cook the dal.
4. Add 1 cup water, tomato, salt and simmer till the tomatoes are tender.
5. Add the ground spice paste and simmer for a couple of minutes.
6. Heat 2 tsp ghee and add all the ingredients for the tempering. When the mustard seeds splutter add to the rasam. Turn off the heat.
7. Pour in the sour buttermilk. Mix well.
8. Serve hot with cooked rice.

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