10 September, 2019
MAJJIGE SAARU/BUTTERMILK RASAM
Majjige saaru or buttermilk rasam is a very old traditional quick and easy recipe which is made using the left over liquid ie… buttermilk obtained after we extract the butter out of cream. But we can also make it using curd by adding water to it. My grandmother used to make it plain, where as my mom used to make using ash gourd and now I have tried making with Okra/ladies finger/bhindi/bendekayi and next I’m planning to try the same using french beans, chayote, bottle gourd etc. It doesn’t need any grinding or roasting/toasting of the spices, just a simple yet tasty, flavorful dish to relish with steaming hot rice. It goes very well with ragi mudde as well, I mean I like it that way also.
Some other curd based recipe on my blog are – vermicelli curd bath , little millet curd bath , kumbalakayi sasive , amla curd chutney , raw & ripe mango curd curry , dahi Phulka , curd rice , little millet curd bath , majjige huli/curd curry , dahiwale aloo , wheat jowar methi curd poori , mosaru vade/dahi vada , red pumpkin raita , brinjal mosaru bajji/raita , beetroot butter milk , sago buttermilk , curry leaves butter milk , Pomegranate salt lassi , watermelon lassi , instant brown bread dahi vada
Ingredients : measuring cup used – 250 ml, serves 3 people
- Curd – 1/2 cup
- Water – 1/2 cup
- OR
- Buttermilk – 1 cup
- Water – 1/4 cup (adjust)
- Ghee – 1 tsp
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/4 tsp
- Black pepper powder – 1/8 tsp
- Fenugreek seeds/powder – 1/4 tsp
- Raw turmeric – 1 tbsp
- Ginger – 1 tsp
- Whole red chili – 2 (spicy)
- Green chili – 2
- Curry leaves – 1 or 2 string
- Hing – 1/8 tsp
Others :
- Onion – 1/4 cup
- Oil – 1 tsp
- Ladies finger/okra/bhindi/bendekayi – 1/2 cup
- Salt to taste
PROCEDURE :
- Whisk well the curd by adding water and set aside
- Heat 1 tsp oil, put ladies finger/okra and fry till soft and done, add required salt
- Heat ghee in a pan, add in mustard seeds, cumin seeds, black pepper powder, fenugreek seeds/powder, Raw turmeric, ginger, whole red chili, green chili, curry leaves and hing, stir and let them splutter
- Now add in onion and fry until translucent, then add in whisked curd-water mixture, salt and fried okra
- Stir while combining everything, no need to boil remove from the heat when it just becomes hot
- Serve with hot steaming rice
