Butter Milk Rasam, Curd Rasam, Mor Rasam

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.

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बटर मिल्क रसम - हिन्दी में पढ़ें (Butter Milk Rasam, Curd Rasam, Mor Rasam in Hindi) 

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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. It tastes best when drunk as it is, while it can also be served with rice and a spicy curry .

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Butter Milk Rasam, Curd Rasam, Mor Rasam recipe - How to make Butter Milk Rasam, Curd Rasam, Mor Rasam

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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For The Dry Masala Powder (makes Approx. 1/2 Cup)
2 tsp ghee
7 to 8 whole dry kashmiri red chillies , broken into pieces
2 tbsp coriander (dhania) seeds
2 tbsp toovar (arhar) dal
1 1/2 tsp fenugreek (methi) seeds
1 1/2 tsp peppercorns (kalimirch)
1 tsp asafoetida (hing)

Other Ingredients
1 cup sour buttermilk
1/4 cup toovar (arhar) dal
1/4 cup chopped tomatoes
salt to taste
2 tsp ghee or or any other refined
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 whole dry kashmiri red chilli , broken into pieces
6 to 7 curry leaves (kadi patta)
For the dry masala powder

    For the dry masala powder
  1. Heat the ghee in a small pan, add all the ingredients and sauté on a slow flame while stirring continuously till the flavour releases (approx. 4 to 5 minutes).
  2. Allow it cool slightly and then blend in a mixer to a smooth powder. Keep aside.

How to proceed

    How to proceed
  1. Combine the toovar dal, tomatoes, salt and 1 cup of water, mix well and pressure cook for 4 whistles.
  2. Allow the steam to escape before opening the lid. Whisk it lightly.
  3. Add 1½ tbsp of the prepared masala, mix well and simmer for 2 to 3 minutes.
  4. For the tempering, heat the ghee in a small pan and add the mustard seeds.
  5. When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté for a few seconds.
  6. Pour the tempering over the dal mixture, mix well and cook on a medium flame for 1 minute.
  7. Remove from the flame and add the buttermilk and salt (if required) and mix well. Serve immediately.

Handy tip:

    Handy tip:
  1. You require little quantity of the masala, however to grind such a less quantity is not feasible hence prepare it in bulk and store in an air-tight container to use later.


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Nutrient values per serving
Energy220 cal
Protein8.6 g
Carbohydrates22.1 g
Fiber4.2 g
Fat10.8 g
Cholesterol0 mg
Vitamin A1243.8 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B31.2 mg
Vitamin C25.5 mg
Folic Acid42.4 mcg
Calcium63.9 mg
Iron1.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium21.5 mg
Potassium459.2 mg
Zinc0.4 mg

RECIPE SOURCE : South Indian RecipesBuy this cookbook
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Butter Milk Rasam, Curd Rasam, Mor Rasam
 on 20 Jun 17 05:42 PM

I tried this exactly as mentioned by you and it turned out to be a great one. Thanks a lot Tarla ji for sharing this.
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Tarla Dalal    Hi Jyothsna , we are delighted you loved the Butter Milk Rasam. Please keep posting your thoughts and feedback and review the recipes you have loved. Happy Cooking.
21 Jun 17 09:34 AM