Mor Rasam (Buttermilk Rasam), a unique rasam variety which is special in Kachipuram District of TamilNadu. I came across this delicious rasam in one of the TV shows in Zee Tamil. Got inspired from the programme, I started doing this wonderful rasam often in my home. Very simple to make rasam using buttermilk and freshly ground spices. A very unique variety of rasam which doesn’t include the usual ingredients like tamarind, tomato, dal etc.
Most of us are very used to make rasam with tamarind, tomato and dal. Sometimes we alternate the sourness from tamarind with lemon, orange, gooseberry, raw mango. We also can make rasam with beetroot, garlic, brinjal, shallots or drumstick too. Rasam is usually served with hot steaming rice or we can serve as a soup.
Tips for making Mor Rasam:
- Beat the curd well. If we miss this step, the curd will get split while boiling
- Add 2-3 cups of water and make the curd to thin buttermilk. The consistency should be like our conventional rasam
- Prepare the buttermilk mixture with freshly ground rasam powder, salt, asafoetida and turmeric powder before keeping the sauce pan in the flame.
- Keep stirring the buttermilk mixture in low flame continuously for the first 2 mins. Then allow it to form a frothy layer on top. Do not allow the buttermilk mixture to boil
You may also want to try:
Recipe Card for Mor Rasam Recipe | Buttermilk Rasam Recipe:
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 tsp Asafoetida (Asafetida / Hing)
- ¼ tsp Turmeric Powder
- 1 tsp Salt Adjust as needed
- 1 tbsp Coriander Leaves
For Roast and Grind
- 1 tbsp Toor Dal (Pigeon pea)
- 2 Red Chili
- ½ Cumin Seeds
- 1 tsp Peppercorns
For Tempering
- 1 tbsp Ghee
- 1 tsp 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
Instructions with Step by Step Pictures
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 these ingredients till 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. Do not allow the buttermilk mixture to boil. 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!
The post Mor Rasam Recipe | Buttermilk Rasam Recipe appeared first on Subbus Kitchen.