Sunday, December 14, 2008

Buttermilk Rasam

Buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. Those with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested. Buttermilk has more lactic acid than skim milk. One cup of buttermilk has 99 calories and 2.2 grams of fat, whereas whole milk has 157 calories and 8.9 grams of fat.Buttermilk will last up to two weeks due to its high acidity level, although it is best the first week. Once opened, it should be used within a week for drinking purposes, but it will be fine for baking often even after the expiration date. It is slightly thicker in texture than regular milk but not as heavy as cream. It takes one gallon of milk to yield one-half pint of true buttermilk... Buttermilk(moor) rasam very easiest rasam...can prepare within a short period..different rasam n tastiest one....



1 cup Yoghurt (low fat)/ Buttermilk
1/4 tsp Turmeric powder
1tsp Rasam powder
1 tsp Mustard seeds
1 pinch Asafoetida
4 nos Curry leaves
2 tbsp Coriander leaves chopped
2 tsp Oil
2nos Dry red chillies
1/4 tsp Cumin seeds
Salt as per taste
1/2tsp Lemon juice

Add enough water to the yoghurt to make a thin buttermilk r use the buttermilk,  add lemon juice to the buttermilk. Add the turmeric powder, salt , rasam powder , mix well n reserve.

Heat oil in a pan n put mustard seeds, dry red chilli, curry leaves, cumin seeds n asafoetida n splutter everything. Pour the buttermilk mix n bring it to boil..As soon as it comes to boil, switch off the stove n garnish with coriander leaves. Serve with hot rice, dont worry if u see some milk solids floats in the rasam...

Delicious Rasam!!!!!

On the way to Eat Healthy - During Pregnancy by Sangeeth

13 comments:

indosungod said... Reply To This Comment

Buttermilk rasam is pretty new to me though I know milk can be added to rasam in place of the dal water. The rasam looks good.

rekhas kitchen said... Reply To This Comment

Mmmm intresting never made like this

DEESHA said... Reply To This Comment

very unique reipe priya

Trupti said... Reply To This Comment

butter milk in rasam ..that's nice idea. Rasam looks delicious

Curry Leaf said... Reply To This Comment

Looks good,Priya.Very new to me.It looks like rasam itself.I expected the dish to be white.

PG said... Reply To This Comment

yours posts are so full of health information, so inspiring. I love rasams, but I'm so afraid of making them myself. It has been ages that i made any and i think it never was like i had had before in India at my friends' places from the south.
yours is tempting me to try it again.

Mahimaa's kitchen said... Reply To This Comment

very nice.. will try this. won't the buttermilk curdle if u add lime juice in the begining itself? what about adding at the end ?

Cham said... Reply To This Comment

Very interesting rasam! Buttermilk none will find the trace!

Kitchen Flavours said... Reply To This Comment

Very new recipe to me. Looks simple and yummy.

Jaishree said... Reply To This Comment

Buttermilk rasam is new to me.very unique reipe& rasam looks delicious priya

G.Pavani said... Reply To This Comment

ooh..buttermilk rasam new variety yaar...it looks yummy..

RAKS KITCHEN said... Reply To This Comment

I have this in my cookbook,never tried,looks so tempting!

Priya said... Reply To This Comment

Thanks friends for dropping ur kind comments..