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