Buttermilk with freshly grounded spices.
This can be done when you have no vegetables or tomatoes or tamarind at home. This can be done in ten minutes. When you have no time, no veggies, these are perfect to make. When you wanted to make a quick lunch, make sure to include them. And Taste great with any spicy curry or fry. And you can also drink this up.
I would say the flavor for this dish is the spice mixture we grind. So, do not add some spice powder, which will not give the exact taste and flavor. I made them for my parents when they came on the first day with Garlic okra fry. I heard about this recipe from my dad before three years. So wanted to make this for him when he came. That’s the reason for doing this. My grandma used to make this for him. So wanted to make this for him. And also I made ghee peas pulao and cashew paneer which sounded heavy, so wanted to make a light dish.
Quick to make and tasty!:) I like this combo!
- Sour curd/yogurt – 1 cup
- Turmeric – ½ tsp
- Salt – 1 ½ tbsp
- Coriander leaves – 1 tbsp, chopped finely for garnish
To Roast & grind - Toor dal – 1 tbsp
- Red chilli – 1
- Green Chilli – 1
- Pepper – ½ tbsp
- Jeera – 1 tsp
- Coriander Seeds – 2 tsp
To temper: - Oil – 2 tsp
- Mustard – 1 tsp
- Red Chillies – 2
- Asafoetida – a pinch
- Curry leaves – 4-5
- Dry roast the ingredients under “to roast and grind” in a pan until golden brown.
- Beat yogurt until smooth and add one more cup of water to it and mix well. Keep it aside. This is nothing but buttermilk.
- Powder the roasted ingredients using little water. And mix the ingredients with the yogurt mixture.
- Start heating the mixed butter milk and meanwhile temper with the items under “to temper” table.
- When the rasam (buttermilk) just start to boil, switch off the flame and transfer the tempered items to it. Mix well and the rasam is ready.
