A Light Buttermilk Rasam

A Light Buttermilk Rasam
X

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.

Preetha Srinivasan

Preetha Srinivasan

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.

    Next Story