It is blazing summer in many parts of the world. We have a mixed kind of weather .Sometime it pours non stop and some days are bright and sunny.We are always looking for recipes to spend less time in the Kitchen. I am sharing a very age old traditional recipe that is refreshing during summers. You just need 5 -10 minutes to whip up this delicious dish. I am sure you will not be disappointed. Serve with rice or ragi mudde or just drink it like soup.
What is Majjige Saaru / Buttermilk Rasam?
Majjige saaru is a simple and delicious tangy rasam with the goodness of buttermilk , coconut milk and very basic ingredients available in our kitchen. Chilli adds some spice kick to the rasam.This works well of you are hungry and there is no time to cook an elaborate meal or if you are bored og your regular curries or even if you have run out of vegetables.Slightly sour curd works best.
MAJJIGE SAARU / BUTTERMILK RASAM
Equipment
- 1 Pan
- 1 Mixing Bowl
Ingredients
- 1 Cup Tangy Buttermilk
- 1 Cup Coconut Milk
- 1 No Medium Size onion finely chopped
- 1 Tsp Fresh ginger finely chopped
- 1 No Fresh red Chili
- 1/4 Tsp Haldi / Turmeric
- 1/2 Tsp Dried and crushed Coriander leaves
- Salt to taste
For Tempering
- 1 Tsp Cumin / Jeera
- 3 Tsp Oil
- 1/2 Tsp Mustard seeds
- Few Curry leaves
- 1 No Fry chili broken into pieces
- 1/4 Tsp Asafoetida
Instructions
- Add buttermilk ,coconut milk to a bowl and whisk well . Add salt mix and keep this mixture aside,
- Using a vegetable chopper I have very finely chopped the onion , green chili and ginger,
- Heat oil in a pan , Add jeera ,mustard and dry red chili . Once it splutters add finely chopped onion, ginger and chili. Saute until the onions turn translucent,
- Add asafoetida , haldi and . dried crushed coriander leaves and curry leaves . Mix well.
- Turn off the heat and allow it to cool.
- Once this mixture reaches room temperature pour the butter milk mixture and mix well.
- Serve with Rice or Ragi Mudde and enjoy!!!!!!!!!!!!!
Notes
- I have fresh red chili here. You can use green chili instead and increase or decrease the quantity as per your spice tolerance.
- In case you do not have butter milk mix half cup of sour yogurt and half cup water and whisk well.
- I add dry mango powder if the buttermilk is not so tangy.
- You can use fresh coriander leaves too.
- I don’t add garlic . It is completely optional and you can add if you like.
- I use curd chili sometimes for tempering,Â
- Don’t boil after adding buttermilk and coconut milk.
- In case you don’t have coconut milk you can also add fresh coconut ground to a fine paste.
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This sounds perfect summer recipe! I would love to have this as soup. A great recipe.
A perfect summer recipe . The majjige rasam though sounds similar to Mor Rasam, the recipe is so different. I would surely make it one of these days during summer 🙂
Just the perfect summer side dish. So flavorful and delicious rasam using buttermilk
I love moru rasam during summers even as a light soup / appetiser… we make it slightly differently without onions and adding saarina pudi too sometimes. I am sure to try your version soon, Preethi !
A very interesting recipe, with both buttermilk and coconut milk being used. Love the look of this Majjige Saaru – delicious, cooling and refreshing. Definitely trying out your recipe soon.
Wow Preethi loved this flavorful recipe with butter milk and coconut milk milk. A perfect dish for summer. I will try it for sure. I would love to have this butter milk rasam with steamed rice.