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Tuesday, 27 December 2016

Butter Millk Rasam

BUTTER MILK RASAM
Posted by Vidhya Vaidyanathan on 24/12/2016

• Toor dal 1 Tablespoons.
• Cumin seeds 1 Teaspoons.
• Rice powder 1 Tablespoons.
• Butter milk 2 Cup.
• Oil 1 Tablespoons.
• Sun dried curd chillies 2 Numbers.
• Dry red chillies 2 Numbers.
• Asafoetida 1 Pinch.
• Green chillies(chopped) 2 Numbers.
• Curry leaves 1 Springs.
• Turmeric powder 1/4 Teaspoons.
• Carom seeds 1/4 Teaspoons.
• Coriander leaves 1/4 Bunch.
• Lime juice 1 Tablespoons.
• Mustard seeds 1/2 Teaspoons.
• Salt  To Taste.

How to make the recipe:
1. Take a pan and add toor dal, cumin seeds and dry roast it on slow flame and transfer it into a blender and blend it into a smooth powder. 2. Take the pan and add roasted powder, rice powder, little water, butter milk and boil it. 3. Heat oil in another pan and add mustard seeds, sun dried curd chillies, dry red chillies, asafoetida, green chillies, curry leaves, turmeric powder, carom seeds and saute it and transfer it into a butter milk mixture and add salt and boil it once. 4. Switch off the flame and add coriander leaves, lime juice and mix it once. 5. Now the butter milk rasam is ready to serve with rice.