Buttermilk Rasam Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft.
• STEP 3.Add buttermilk, water, and bring it to a boil.
• STEP 4.In a separate pan, heat ghee and add crushed garlic and red chili flakes.
• STEP 5.Pour the tempering over the rasam and garnish with coriander leaves.
• STEP 6.Serve hot with steamed rice or as a soup.

Cooking Tips

• Use fresh buttermilk for the best flavor.
• Adjust the spice level according to your taste.
• You can add chopped coriander leaves to the rasam for extra freshness.

Storage and Serving

• Leftover Buttermilk Rasam can be stored in the refrigerator for up to 2 days.
• Reheat the rasam before serving.
• Serve hot with steamed rice or as a soup.