~ Butter Milk Rasam:- ~

[MysteRy]

Butter Milk Rasam:-



Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 6 servings

Ingredients:-

For The Masala (makes Approx. 1/2 Cup)
2 tsp ghee
7 to 8 whole dry Kashmiri red chillies , broken into pieces
2 tbsp coriander (dhania) seeds
2 tbsp toovar (arhar) dal
1 1/2 tsp fenugreek (methi) seeds
1 1/2 tsp peppercorns (kalimirch)
1 tsp asafoetida (hing)

Other Ingredients:-
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1/4 cup toovar (arhar) dal
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 chillies , broken into pieces
6 to 7 curry leaves (kadi patta)
1 cup sour buttermilk

Method:-

For the dry masala powder
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1. 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. 5 to 7 minutes). Keep aside.
2. When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed
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1. Combine the toovar dal, tomatoes, salt and 1 cup of water, mix well and pressure cook for 3 to 4 whistles.
2. Allow the steam to escape before opening the lid. Whisk it lightly.
3. Add 1½ tbsp of the prepared masala, mix well and simmer for 2 to 3 minutes.
4. For the tempering, heat the ghee in a small pan and add the mustard seeds.
5. When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté for a few seconds.
6. Pour the tempering over the dal mixture, mix well and
7. Add the buttermilk and salt (if required) and mix well. Serve hot.

Handy tip:-
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1. 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...