Rice and Buttermilk Soup
by Tarla Dalal
Added to 21 cookbooks
This recipe has been viewed 20359 times
Easy to prepare and serve, this soup is a meal in its own right. A mixture of rice and curds boiled in enough water and mildly flavoured with roasted mint and cumin seeds, this soup guarantees a delightful experience.
- Heat a non-stick pan and when hot, dry roast the cumin seeds for 1 to 2 minutes. Keep aside.
- Heat a non-stick pan and when hot, dry roast the mint leaves for 1 minute. Keep aside.
- Combine the rice with 3 cups of water and cook till the rice is done.
- Add 1½ cups of water, curds and cornflour and cook for a few minutes.
- Add the dried mint, cumin seeds and salt and simmer for 2 minutes.
- Serve hot.
Nutrient values per serving
|Energy|| 56 cal|
|Protein|| 2.6 gm|
|Invisible fat|| 0.1 gm|
|Fibre|| 0.1 gm|
|Calcium|| 80.2 mg|
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