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Monday, May 20, 2013


Mor Rasam / Buttermilk Rasam:

There are many varieties of rasam like simple rasam, mysore rasam, garlic rasam, pepper rasam, pineapple rasam, tomato rasam, drumstick rasam, vazhaipoo rasam, paruppu rasam, kollu rasam, mint rasam and so many. Mor rasam is one such variety. Yummy served with hot steamed rice. My mom is an expert in making this Mor Rasam.  Let me go into details of the recipe…


Curd – 1 cup
Toor dhal – ¼ cup
Tomato – 1 medium sized
Red chilli -5
Dhaniya – 1 tsp
Pepper – ½ tsp
Fenugreek seeds – ¼ tsp
Toor dhal – 2 stp
Asafotedia – a generous pinch
Oil – ½ tsp
Coriander leaves – few

For Tempering:

Oil / Ghee – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Curry leaves – few


Pressure cook the toor dhal for 3 whistles and mash it well until smooth.
Roast  the ingredients for spice powder - red chilli, dhaniya, pepper, fenugreek seeds, toor dhal in ½ tsp of oil and grind it to a fine powder adding little Asafotedia.
Whisk the curd well till its reaches a smooth consistency.
Chop the tomatoes into pieces.

In a pan take some ghee / oil and do tempering.
Add one cup of water and add the chopped tomatoes and simmer cook till tomatoes are tender.
Now add mashed dhal to it and leave it to one boil.
Once done add the spice powders, salt and mix well and turn off the flame.
Now add the whisked curd and mix well.
Finally added the chopped coriander leaves and Mor rasam is ready to serve.

Serve it with hot steaming rice and any vegetable roast and pappad.

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