Majjiga Saaru | Buttermilk Rasam Recipe


Majjiga Saaru, buttermilk infused rasam is usually served with rice. It's one the easiest recipe which requires no more cooking. Whenever I'm feeling bored of cooking or in lack of time to cook, my first preference would be this rasam. Also if most of the curd is leftover in fridge, this is a quick option to whip up. This yellow rasam has the subtle flavors of  peanut, garlic, coconut with mild touch of chilli spices up. Though I referred it doesn't need any cooking procedure, seasoning is must. The seasoning of mustard, cumin, curry leaves and asafoetida adds exotic taste and nice aromato the rasam. 

Majjiga Saaru | Buttermilk Rasam Recipe

Preparation Time : 10 minutes

Yield :Serves 4

Ingredients:

Sour Curd - 1/2 cup(refer homemade curd recipe)
Water - 2 cups
Salt to taste

For Seasoning:
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Red Chilli - 1
Curry Leaves - 1 spring
Asafoetida a pinch
Oil - 2 tsp

To Grind:
Unroasted Peanuts - 1 tbsp
Small Onion - 2no.
Garlic - 2 Cloves
Dried Red Chilli - 3no.
Grated coconut - 1 tbsp
Turmeric Powder - 1/4 tsp


Method:

Churn the curd, best to use the day old or sour curd for this recipe. Keep aside.

Grind the ingredients under " to grind" to smooth paste. Add water to grind properly.

Add the ground paste to the churn curd.Add needed salt and 2 cups of water and whisk it. I prefer to have this rasam little thick (in between of rasam and sambar). My mom use to say the thicker rasam is more delicious.

Now prepare the seasoning and pour to the rasam. Mix well. Prepare this rasam alteast an hour before serving to let the flavours set in completely.
Serve with rice and potato curry.


Note:

  • The curd should be sour enough to have the better taste of rasam. Preferably day old or leftover sour curd would be perfect.
  • Keep the remaining rasam immediately to the fridge and use the next day. It would be delicious a day after.
  • The amount of chilli can be used half to have milder taste. Green chilli can be substituted in place of red chilli.
  •  For  variation roasted daal can be used for peanuts.


Related Posts:

Rasam recipes
Buttermilk recipes

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