MAJJIGE SAARU / BUTTERMILK RASAM
MAJJIGE SAARU / BUTTERMILK RASAM IS A DELICIOUS AND REFRESHING SIDE DISH TO BEAT THE HEAT DURING SUMMERS.THIS IS AN INSTANT RASAM RECIPE.
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,
- 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.