Mor Rasam Recipe | Buttermilk Rasam Recipe
Mor Rasam,a very unique rasam variety made with thin buttermilk along with freshly ground Rasam Spice Powder. Here, in this rasam, we use curd in place of Tamarind and tomato. There is no dal for this rasam. This Mor Rasam can be served as a soup or can be mixed with Rice.
Servings: 4 people
Calories: 220kcal
Equipment
- Mixer Grinder
- Sauce Pan
Ingredients
- 1 Cup Sour Curd
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt Adjust as needed
- 1 tablespoon Coriander Leaves
For Roast and Grind
- 1 tablespoon Toor Dal (Pigeon pea)
- 2 Red Chili
- ½ Cumin Seeds
- 1 teaspoon Peppercorns
For Tempering
- 1 tablespoon Ghee
- 1 teaspoon Mustard Seeds
- 2 Red Chili
- Few Curry Leaves
Instructions
Preparing Buttermilk
- Take the sour curd in a sauce pan.
- Beat the curd nicely with the whisk
- Add asafoetida, turmeric powder and salt. Mix everything well
- Add 3 cups of water and dilute the buttermilk. Stir well and set aside
Roast and Grind Process
- Heat a pan. Add toor dal, peppercorns, cumin seeds and red chili. Dry roast all the ingredients till toor dal turns light brown
- Cool the roasted ingredients. Take these ingredients to the mixer jar
- Grind the roasted ingredients to a smooth powder
Making Rasam
- Add the freshly ground rasam powder to the prepared buttermilk and stir well
- Keep the sauce pan on the flame. Keep stirring continously for the first 2 mins.
- Then allow the rasam to form a forthy layer on top and switch off the flame
- Garnish the rasam with coriander leaves
Tempering
- Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add red chili, curry leaves and give a mix
- Add this tempering to rasam.
Serving Time
- Serve this delicious Mor rasam as a soup or serve with hot steaming rice and enjoy this unique and tasty rasam!
Video
Nutrition
Serving: 1Cup | Calories: 220kcal | Carbohydrates: 22g | Protein: 8g | Fat: 9g