Ginger Buttermilk Rasam | Allam Perugu Pachadi | How to make Healthy Ginger Curd Pachadi

7 mins Main Course

Ginger Buttermilk Rasam | Allam Perugu Pachadi | How to make Healthy Ginger Curd Pachadi - This Ginger Buttermilk Rasam gives great relief when you are suffering from cold and also when the climate is cold. View the images and videos of this Simple Rasam.

In Southern India, Curd chutney is made in every day meal. Different regions make it in different ways.The recipe I am giving is the one I learnt from a Kerala chef at my grandmother's Hotel. It gives great relief when we have a cold and also increases appetite when not well.

Though this Curd Chutney is made like other Curd Chutneys, the preparation is slightly different and also tastes good. Follow the tips to get a perfect taste.

Try this, Amaranth Kadhi and Okra Buttermilk Stew

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Tips

  1. Use fewer Green Chillies so that the taste of Ginger is enhanced in the Rasam.

  2. Roast the Fenugreek till they turn golden brown so that they give out a fresh fragrance and taste

  3. Do not use excess ginger. I had used a 1.5 inch piece for this quantity.

  4. Fry Ginger paste for not more than 2 minutes in Oil,otherwise it loses its strong flavour.

Ginger Buttermilk Rasam | Allam Perugu Pachadi | How to make Healthy Ginger Curd Pachadi - Recipe Video

Ginger Buttermilk Rasam | Allam Perugu Pachadi | How to make Healthy Ginger Curd Pachadi

Main Course | vegetarian
  • Prep Time 2 mins
  • Cook Time 5 mins
  • Total Time 7 mins
  • Servings 4

Ingredients

  • For Ginger Paste
  • 1 tsp Fenugreek
  • 1 Sprigs Curry leaves
  • 1.5 Inch Ginger Piece
  • 2 Green Chilli
  • 1 cup Grated Coconut
  • 1/4 tsp Turmeric
  • Salt-As per taste
  • For Seasoning
  • 2 tsp Oil
  • 1 tsp Mustard
  • 1 tsp Black gram
  • 1 tsp Bengal gram
  • 1 Red Chilli
  • Asafoetida - a pinch
  • 1/2 tsp Cumin
  • 1 cup Curd
  • 3/4 cup Water
  • Fresh Coriander - chopped

Instructions

  1. Roast the fenugreek seeds on a low flame till they turn reddish-brown. Add Curry Leaves to this and fry till the moisture evaporates.
  2. Grind the roasted Fenugreek seeds along with the ingredients used for the Ginger paste into a smooth paste.
  3. Heat some oil for seasoning. Add Mustard, Black gram, Red Chilli, Cumin, and Assafoetida, one after the other.
  4. Add the ginger paste to the seasoning and fry for 2 minutes and switch off the stove and allow this mixture to cool.
  5. Churn the Curd adding some water to make Buttermilk. Now add the Ginger paste, Chopped Coriander leaves and mix well. You can relish this Ginger Buttermilk Rasam with Rice.

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