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GULSHAN LAMBHAS
SILVER COIN
RAJENDRA NAGAR, KANPUR, UP

SANDEEP GARG
SILVER COIN
JHILMIL COLONY, NEW DELHI, DELHI

VINOD PARIHAR
SILVER COIN
NAIKANA, BAGESWAR, UK

SANJEEV JOSHI
SILVER COIN
HALDWANI, NAINITAL, UK

SARITA NEGI
SILVER COIN
RANIKHET, ALMORA, UK

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Home  >  Recipes

Buttermilk Rasam

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.
 
Preparation Time : 20 minutes
Cooking Time : 20 minutes
makes : 6 servings
 
Ingredients
For The Masala (makes Approx. 1/2 Cup)
ANANDA GHEE 2 tsp
Kashmiri red chillies, broken into pieces 7 to 8
Coriander (dhania) seeds 2 tbsp
Toovar (arhar) dal 2 tbsp
Fenugreek (methi) seeds 1 1/2 tsp
Peppercorns (kalimirch) 1 1/2 tsp
Asafoetida (hing) 1 tsp
 
Other Ingredients
Toovar (arhar) dal 1/4 cup
Chopped tomatoes 1/4 cup
Salt to taste
ANANDA GHEE 2 tsp
Mustard seeds ( rai / sarson) 1 tsp
Cumin seeds (jeera) 1 tsp
Dry Kashmiri red chillies, broken into pieces 1 whole
Curry leaves (kadi patta) 6 to 7
ANANDA BUTTERMILK 1 cup
Method
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
  • 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 and
  • 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.
 
Nutritional Facts
Calories 203
Fat 10.3 g
Cholesterol 0 mg
Carbs 3 g
Carbohydrate 16.4 g
Proteins 8.4 g

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