BUTTER MILK RASAM IS THE BEST WAY TO BEAT THE SUMMER HEAT

   

 Buttermilk, derived from curd, is created by churning it to remove butter, leaving a tangy liquid. It is known as chaas in Hindi, is the ubiquitous Indian beverage, often served with meals. It is a cooling, refreshing and low-calorie drink, free of additives and sugar. Also known as, moru, majjige, majiga and mattha, it is made in households throughout the country.

A special variety of Rasam is prepared using buttermilk.  Here is the recipe:

INGREDIENTS

Buttermilk

Salt

Turmeric

Toor dal

Channa dal

Red chillies

Pepper

Fenugreek

Oil

Mustard

Curry leaves

PREPARATION:

Take a kadai, and pour a little oil. Add toor dal, channa dal, red chillies, pepper and fenugreek. Fry till golden brown

Allow it to cool and grind in a mixer adding water to bring it to creamy consistency.

In a container take the required amount of buttermilk and add turmeric & salt. Mix the grinded paste in the buttermilk. Add water if needed to bring it to the rasam consistency.

In the kadai, pour oil and add mustard seeds. When they crackle pour it over the prepared buttermilk rasam/ Mor rasam. Add curry leaves.

Serve with white rice and curry

Mor means buttermilk in Tamil.

 

For this Mor Rasam, YUMMY ROAST YAM CURRY is the perfect combination.

In India, Elephant foot yam goes by various names. While it is referred to as Suran in Uttar Pradesh and Gujarat, it is known as Zimmikanda in Chhattisgarh. In the South, Kannadigas call it Suvarnagadde, Tamilians refer it to as Kaara Kuranai Kizhangu, in Telugu it is Kanda Gadda and for Malayalis, it is Chena.  A crispy spiced veggie dish is made with simple, wholesome ingredients. It's delicious for a snack or side and pairs great with any number of main courses.

Here is the recipe:

Ingredients:

Yam

Oil

Salt

Turmeric

Red chilli powder

 PREPARATION:

Peel the skin of the yam. Cut into medium or small-size cubes. Wash well. And leave it for some time in salt water.

Take a kadai, pour oil. Add the chopped and washed yam. Add turmeric and allow it to cook by closing with a lid.

Mix well in between till it is completely cooked.

Add salt and red chilli powder.

If required add a little amount of oil on the sides to roast it to a crunchy state.

Serve with rice, and ghee along with sambhar or Rasam

 

(The  yam  variety that needs to be used for the curry  should be the one shown in the picture)