Buttermilk rasam is a ‘light’, moderately spicy rasam that can be safely consumed even by those with cold or fever for which 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. Here Ananda provides a simple and easy Buttermilk Rasam recipe.
For the dry masala powder Heat the ghee in a small pan, add all the ingredients and sauté on a slow flame while stirring continuously till the flavor releases (approx. 5 to 7 minutes). Keep aside. When cool, blend in a mixer to a fine powder. Keep aside. How to proceed For the dry masala powder Combine the toovar dal, tomatoes, salt and 1 cup of water, mix well and pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid. Whisk it lightly. Add 1½ tbsp. of the prepared masala, mix well and simmer for 2 to 3 minutes. For the tempering, heat the ghee in a small pan and add the mustard seeds. When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté for a few seconds. Pour the tempering over the dal mixture, mix well. Add the buttermilk and salt (if required) and mix well. Serve hot. Tips 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.
Calories 203 Fat 10.3g Cholesterol 0mg Sodium 3mg Carbohydrate 16.4g Proteins 8.4g