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A Light Buttermilk Rasam


Apr 05, 2016

PREPARATION TIME

COOKING TIME

SERVES

1

PREPARATION LEVEL

Easy

INGREDIENTS

    1/2 cup yoghurt
    1/2 tsp Tur dal
    1/2 tsp Black Pepper
    1/2 tsp Cumin seeds
    1/2 tsp Mustard Seeds
    1/2 tsp Ajwain/Celery Seeds
    Few sprigs of Curry leaves
    1 Dried red chilli
    1 tsp Ghee
    Hing/Asafoetida
    Water as required
    Salt to taste

DIRECTIONS

Summers call in for something light for lunch. This buttermilk rasam can be eaten as is or with rice.

Method:

1. Roast the tur dal, black pepper, curry leaves and cumin seeds. Allow it to cool and grind it into a powder.

2. Add yoghurt to this. Put hing, and finally some water.

3. Heat some ghee and put mustard seeds, celery seeds, dry red chillies and curry leaves.

4. Now add the buttermilk into this and mix well.

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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