Chacha Rasam Recipe: Once summer comes, the biggest problem becomes how to keep the body cool and light inside. Strong sunlight, sweat and high temperature rob the body of energy. In such a situation, people avoid eating heavy foods as very spicy things can upset the stomach. If you are also looking for something delicious and comforts the body in this scorching heat, Andhra Style Buttermilk Rasam can be a great option for you. This South Indian dish is light, full of flavor and super easy to make. It is also known there as “Majjiga Charu”.
What is special is that the milk, coconut and curry leaves used in it help in cooling the body. This is why people eat it with great enthusiasm even at temperatures of up to 45 degrees. It keeps the stomach light and also facilitates digestion. If you are tired of eating the same food every day, this recipe can add a new taste to your plate. The best part is that it doesn’t take much effort to achieve.
Things needed to make adobe rasam
– 2 cups yogurt or soft yogurt
– 1/2 cup fresh grated coconut
– 2 hot green peppers
– 1 teaspoon cumin
-2 garlic cloves
– 1 small onion, finely chopped
– A quarter teaspoon of turmeric powder
-Salt to taste
To soften
-1 tablespoon oil
– 1/2 teaspoon mustard
– 1/2 teaspoon cumin
– 1 dry red pepper
-8-10 curry leaves
– A pinch of asafoetida
Prepare secret masala paste like this
First, take a blender bowl and add fresh coconut, green pepper, cumin, garlic and some water. Now grind it well and prepare a thick and smooth paste. This paste gives a special taste to this painter. The flavor of coconut and garlic combined with yoghurt creates a different and interesting taste.
How to make yogurt mixture
Now add the curd or curd in a large bowl. Add turmeric, salt and prepared coconut paste. Then beat it well until all the ingredients are mixed together. Keep in mind that there should be no lumps in it. The smoother the mixture, the tastier the rasam will be.
Do not boil too much
Now turn on the gas and leave the pot on low heat. Continue stirring constantly so that the milk does not clump. Heat it gently for five to seven minutes. The most distinctive thing about this recipe is that it is not boiled like kadhi. It just needs to be heated a lot until the freshness of the spices disappears. Once light smoke appears, turn off the gas.
It will give Tadka a great taste
Now heat the oil in a small frying pan. Add mustard seeds and cumin seeds in it. When the mustard seeds start to crackle, add the dry red chillies and asafoetida. Next, add the curry leaves and chopped onions and fry until they turn light pink. This tadka increases the taste of various rasam puris. Now immediately pour this hot tadka into the yogurt mixture and cover the bowl for 2 minutes. By doing this, the scent of the tadka blends well into the entire ritual.
Serve like this
Yoghurt rasam is served with hot rice. If you want, you can also add some green coriander on top. Many people also like to drink it like soup. In the summer, he does not feel heaviness in the stomach and does not feel lazy after eating.
Why is this dish useful in summer?
Not much oil and heavy spices are used in this recipe. Yogurt helps keep the body hydrated, while coconut provides a cooling effect. Curry leaves and cumin help improve digestion. For this reason, this dish provides comfort to the body in the scorching heat. If you feel less hungry or feel burnt out in summer, this light rasam may be a great option for you. Such a combination of taste, health and coolness is rarely seen.
