Curd Rasam or buttermilk rasam as you can call is a comforting and tangy South Indian dish made with thick curd and aromatic spices. It's quick to prepare and pairs wonderfully with hot rice or puliogare. The tempering of coconut oil and spices adds a delightful flavor to this simple yet flavorful recipe.
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In a bowl, add 4 cups of homemade thick curd and 2 cups of water. Whisk well until smooth.
Add 1 tbsp rasam powder, 1 tsp turmeric powder, 1 tbsp rice flour, and salt to taste. Whisk thoroughly. Bring the mixture to a boil and let it simmer for 2-3 minutes on low flame.
Heat coconut oil in a pan. Add mustard seeds, methi seeds, 1 dry red chilli, few curry leaves, and a pinch of asafoetida. Allow the spices to splutter and release their aroma.
Pour the tempering over the prepared curd rasam.
Curd should not be very sour or too fresh. A mildly tangy taste balances the rasam beautifully.
Once you add curd mixture, keep the flame low and just heat gently. Boiling makes it split and alters the taste.
In some South Indian styles, ground coconut with cumin and chilli is added for extra body and flavor.
Curd rasam tastes best when served hot with steamed rice and a dry vegetable fry or papad on the side.
Can I use store-bought curd for this recipe?
Yes, you can use store-bought curd, but homemade curd provides a richer and fresher taste.
What can I serve with Curd Rasam?
It pairs well with hot rice, puliogare, or even as a light soup.
Can I skip the tempering step?
The tempering adds a lot of flavor to the rasam.
How do I store leftover rasam?
Best is to consume immediately but not so you store it in an airtight container in the refrigerator for a day. Reheat gently before serving.
Can I make this rasam vegan?
Yes, you can substitute curd with vegan yogurt or coconut milk to make it vegan.
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