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Butter Milk Rasam Recipe
Prep Time | 20 minutes |
Cook Time | 20 minutes |
Servings |
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Ingredients
For The Dry Masala Powder (makes Approx. 1/2 Cup)
- 2 tsp ghee
- 7-8 whole dry kashmiri red chillies broken into pieces
- 2 tbsp coriander seeds dhania
- 2 tbsp toovar dal arhar
- 1 1/2 tsp fenugreek seeds methi
- 1 1/2 tsp peppercorns kalimirch
- 1 tsp Asafoetida hing
Other Ingredients
- 1 cup sour buttermilk
- 1/4 cup toovar dal arhar
- 1/4 cup chopped tomatoes
- salt to taste
- 2 tsp ghee or coconut oil or any other refined oil
- 1 tsp Mustard seeds rai / sarson
- 1 tsp Cumin seeds jeera
- 1 whole dry kashmiri red chilli broken into pieces
- 6-7 leaves Curry kadi patta
Ingredients
For The Dry Masala Powder (makes Approx. 1/2 Cup)
Other Ingredients
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Instructions
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 flavour releases (approx. 4 to 5 minutes).
- Allow it cool slightly and then blend in a mixer to a smooth powder. Keep aside.
How to proceed
- Combine the toovar dal, tomatoes, salt and 1 cup of water, mix well and pressure cook for 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 and cook on a medium flame for 1 minute.
- Remove from the flame and add the buttermilk and salt (if required) and mix well. Serve immediately.
Recipe Notes
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.