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.
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.
Here’s a closer look at what goes into this aromatic 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!
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.
Buttermilk Rasam is perfect for:
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 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!
In a bowl, whisk the curd with salt and turmeric until smooth and creamy.And gradually add water to attain the right buttermilk consistency
Finely chop the garlic, ginger and shallots; set aside in bowls.
Finely chop the coriander leaves and keep ready for garnish.Warm the oil in a large pan until it shimmers
Add the chana dal, urad dal, mustard seeds and cumin seeds; let them splutter until golden.
Stir in the asafoetida, red chili and slit green chilies; sauté briefly.Add the chopped shallots and curry leaves; sauté until onions soften and aroma lifts.
Turn off the heat, sprinkle the chopped coriander on top and serve warm or chilled.Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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