<p><img src="https://new-img.patrika.com/upload/2017/08/09/rasam_1701148_835x547-m.jpg" width="835" height="547"/></p>
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<p><em><strong>Butter milk rasam is very light to eat and those who have cold cold or fever can also eat it</strong></em></p>
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<p><em><strong>&nbsp;If you did not eat rasam then nothing was eaten. Butter milk rasam is very light to eat and people who have cold cold or fever can also eat it. Rasam is served with rice and sharp curry. Rasmus is South Indian dish and it is very tasty in the food. It takes a little time to make it, but it will take you all the time to get it done. So this time if guests come to your house, or there is a festival, then guests will eat Butter Milk Rasam. Read here Butter Milk Rasam-making Yami Recipe -</strong></em></p>
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<p><em><strong>material-</strong></em></p>
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<p><em><strong>For dry spice powder (make about 1/2 cups)</strong></em></p>
<p><em><strong>2 tsp ghee</strong></em></p>
<p><em><strong>7-8 dry Kashmiri red chillies, broken</strong></em></p>
<p><em><strong>2 tablespoon coriander leaves</strong></em></p>
<p><em><strong>2 tablespoon tuar dal</strong></em></p>
<p><em><strong>1 1/2 t-spoon fenugreek seeds</strong></em></p>
<p><em><strong>1 1/2 t-spoon black pepper</strong></em></p>
<p><em><strong>1 t-spoon asafoetida</strong></em></p>
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<p><em><strong>Other stuff</strong></em></p>
<p><em><strong>1 cup sour buttermilk</strong></em></p>
<p><em><strong>1/4 cup Tuvar dal</strong></em></p>
<p><em><strong>1/4 cup chopped tomatoes</strong></em></p>
<p><em><strong>salt to taste</strong></em></p>
<p><em><strong>2 t-spoon ghee / coconut oil / other oil</strong></em></p>
<p><em><strong>1 t-spoon mustard</strong></em></p>
<p><em><strong>1 t-spoon cumin seeds</strong></em></p>
<p><em><strong>1 dry kashmiri red chilli, broken</strong></em></p>
<p><em><strong>6-7 link leaves</strong></em></p>
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<p><em><strong>Method -</strong></em></p>
<p><em><strong>For Dried Masala Powder</strong></em></p>
<p><em><strong>Heat oil in a small non-stick pan, add all the ingredients, stir fry them on 4 to 5 minutes or spices until fragrance arrives. Put aside.</strong></em></p>
<p><em><strong>After cooling down, grind it into a mixer and make soft powder. Put aside.</strong></em></p>
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<p><em><strong>Mix tuar lentils, tomatoes, salt and 1 cup water thoroughly and cook up to 4 cities.</strong></em></p>
<p><em><strong>Let loose all the steam before opening the lid. Lighten your hands.</strong></em></p>
<p><em><strong>Add 1 1/2 table-spoon prepared spices and mix well and boil for 2-3 minutes on low flame.</strong></em></p>
<p><em><strong>For tempering, heat ghee and add mustard in a small pan.</strong></em></p>
<p><em><strong>When the seeds begin to crack, add cumin seeds, red chili and straw leaves and fry for a few seconds.</strong></em></p>
<p><em><strong>Put the tempering on top of the dal mixture and mix well and cook on medium flame for 1 minute.</strong></em></p>
<p><em><strong>Pour through buttermilk, buttermilk and salt (if desired) and mix thoroughly. Serve immediately.</strong></em></p>
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<p><em><strong>Easy Tips:</strong></em></p>
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<p><em><strong>You need spices in very little quantity, but it is difficult to grind masala in such a small quantity, so make it in bulk and keep it in the wind turbine and use it as per the requirement.</strong></em></p>
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