When the sun blazes outside and your appetite craves something comforting yet light, Buttermilk Rasam steps in like a gentle, tangy breeze. This humble, homely dish is not just another rasam variation—it’s a cooling, gut-soothing elixir that has graced South Indian homes for generations.
Made with whisked curd, tempered spices, and the subtle bite of sambar onions and green chilies, this rasam is as easy to prepare as it is comforting to sip. It pairs beautifully with hot rice, poriyal (vegetable stir-fry), or even as a drink on its own during peak summer months.
A Little About Buttermilk Rasam
Buttermilk rasam, also known as thalicha mor or Majjige charu in various regions of South India, is deeply rooted in traditional South Indian home cooking. While most rasams start with tamarind as their tangy base, this one leans on buttermilk (or diluted curd), giving it a creamier mouthfeel and subtle sourness.
It’s especially popular during summer, known for its cooling properties and ability to balance body heat. You’ll often see it prepared in Tamil Nadu or Karnataka homes when the family needs something easy to digest and light on the stomach.
Why This Rasam is a Nourishing Winner
- Great for Digestion: Buttermilk is a probiotic-rich base, supporting gut health and digestion.
- Cooling in Nature: Ideal for summer days or when recovering from fever or dehydration.
- Light yet Flavorful: Unlike creamy gravies, this rasam doesn’t weigh you down.
- Immunity Boosting: With garlic, ginger, and asafoetida, it’s naturally antimicrobial and anti-inflammatory.
Ingredient Breakdown
Here’s a closer look at what goes into this aromatic buttermilk rasam:
- Thick Curd: Whisked into a silky buttermilk base, it forms the heart of the rasam. Light, tangy, and rich in probiotics.
- Turmeric Powder: Not just for color—turmeric is anti-inflammatory and detoxifying.
- Sambar Onions: These little pearl onions add gentle sweetness and depth.
- Ginger & Garlic: A dynamic digestive duo that also enhances aroma.
- Green & Red Chilies: Heat and sharpness to balance the tang.
- Curry Leaves & Coriander: Fresh herbs that lift the entire dish with their aroma.
- Chana Dal & Urad Dal: Light crunch and nutty flavor in the tempering.
- Mustard & Cumin Seeds: Bring classic South Indian warmth and depth.
- Asafoetida (Hing): The magic touch for digestion and that unmistakable rasam flavor.
Let’s Cook Buttermilk Rasam
Start by whisking your curd with turmeric and salt until it’s smooth and slightly tangy. Thin it out with a little water until you get that light buttermilk texture.
In a large pan, heat oil and begin the tempering—add mustard, cumin, and dals, and let them crackle until golden. In go your chilies, chopped garlic, ginger, and the lovely little sambar onions. Sauté this fragrant mix until the onions soften and your kitchen smells like home.
Now reduce the flame and slowly pour in the buttermilk mixture—this step is key. Never rush or overheat this rasam, as curd can split. Stir gently and let it just come to a simmer. Turn off the flame and finish with a generous handful of chopped coriander.
💡 Pro Tip: Use slightly sour curd for the best tangy flavor. And never let the rasam boil—gentle heat is all it needs!
What Goes Best with Buttermilk Rasam?
- Steamed Hot Rice – the perfect pairing.
- Potato Fry or Beans Poriyal – simple stir-fries go beautifully.
- Pickle and Appalam – a classic side combo for a nostalgic South Indian lunch.
How to Serve & Store
Serve warm—not hot—right after preparing. The flavors deepen after a short rest, making it perfect for early prep.
Storage: Keeps well in the fridge for a day or two. Just gently reheat without boiling to maintain the creamy texture.
For Family Feasts or Light Diets
Buttermilk Rasam is perfect for:
- Summer menus when heat calls for cooling meals
- Kids & elders, thanks to its mild, soothing flavors
- Festival lunches as a lighter second rasam option
- Light dinners, especially when paired with warm rice or ragi mudde
Simple, wholesome, and absolutely packed with flavor—this Buttermilk Rasam is proof that comfort food doesn’t have to be complicated. It’s one of those dishes that ties you to your roots while supporting your gut and keeping your body cool.
Buttermilk Rasam
Description
Buttermilk Rasam is a light, refreshing South Indian rasam made using whisked curd, tempered spices, sambar onions, and fresh herbs. Unlike regular rasam that uses tamarind, this version uses diluted curd for a creamy, tangy finish. It’s perfect for summer, promotes gut health, and comes together in under 20 minutes. Serve it warm with rice for a nourishing, everyday meal!
Ingredients
Instructions
Prep Work
-
whisk the curd
In a bowl, whisk the curd with salt and turmeric until smooth and creamy.And gradually add water to attain the right buttermilk consistency
-
slit the green chilies
Using a small knife, make a lengthwise slit in each green chili. -
chop the aromatics
Finely chop the garlic, ginger and shallots; set aside in bowls.
-
chop the coriander
Finely chop the coriander leaves and keep ready for garnish.
Method
-
heat the oil
Warm the oil in a large pan until it shimmers
-
temper the spices
Add the chana dal, urad dal, mustard seeds and cumin seeds; let them splutter until golden.
-
add the aromatics
Stir in the asafoetida, red chili and slit green chilies; sauté briefly.
-
sauté garlic & ginger
Mix in the chopped garlic and ginger; cook until fragrant. -
cook the onions
Add the chopped shallots and curry leaves; sauté until onions soften and aroma lifts.
-
pour the buttermilk
Reduce heat to low and slowly pour in the whisked buttermilk, stirring gently. -
simmer gently
Let the rasam simmer on low for about 2 minutes without boiling. -
garnish & serve
Turn off the heat, sprinkle the chopped coriander on top and serve warm or chilled.
Equipment
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Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 90kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 6mg2%
- Sodium 175mg8%
- Potassium 200mg6%
- Total Carbohydrate 6g2%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 6g12%
- Vitamin C 5 mg
- Calcium 150 mg
- Iron 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.