Butter Milk Rasam Recipe
Recipe By Tarla Dalal
Buttermilk rasam is a light, moderately spicy rasam that can be safely consumed even by those with cold or fever for whom raw buttermilk is usually not allowed. It tastes best when drunk as it is, while it can also be served with rice and a spicy curry.
4.8
22 Rating -
Rate
Vegdiet
40minstotal
40m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Butter Milk Rasam Recipe
- 1 teaspoon Ghee
- 3.50-4 piece Whole dry kashmiri red chillies, broken into
- 1 tablespoon Coriander seeds
- 1 tablespoon Toovar dal
- 3/4 teaspoon Fenugreek seeds
- 3/4 teaspoon Peppercorns
- 1/2 teaspoon Asafoetida
- 1/2 cup Sour buttermilk
- 0.13 cup Toovar dal
- 0.13 cup Chopped Tomatoes
- As required Salt
- 1 teaspoon Ghee or or any other refined oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 1/2 piece Whole dry kashmiri red chilli, broken into
Nutrition
value
value
562
calories per serving
12 g Fat45 g Protein67 g Carbs3 g FiberOther
Current Totals
- Fat12g
- Protein45g
- Carbs67g
- Fiber3g
MacroNutrients
- Carbs67g
- Protein45g
- Fiber3g
Fats
- Fat12g
Vitamins & Minerals
- Calcium1582mg
- Iron3mg
- Vitamin A1132mcg
- Vitamin B1< 1mg
- Vitamin B22mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B977mcg
- Vitamin B125mcg
- Vitamin C19mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium174mg
- Manganese< 1mg
- Phosphorus1220mg
- Selenium27mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tarla Dalal