Mor Rasam Buttermilk Rasam

Name: Mor Rasam Buttermilk Rasam
Cuisine: Indian
Ingredients: 1 1/2 cup little sour curd; as needed water; 1/4 tsp turmeric powder; 1/2 tsp fenugreek (methi) powder; 1 tsp Besan/gram flour; to taste Salt; 1 1/2 tsp tuar dal; 3/4 tsp dhaniya(corinader seeds); 3/4 tsp pepper corns; 2 red chillies; 1 tsp jeera/ cumin seeds; 1 tbsp ghee; 1/4 tsp mustard seeds; 1/4 tsp cumin seeds/ jeera; pinch Hing/asafoetida; 2 tsp curry leaves

Gayatri Balaji @gayatri100

Mor Rasam is a variety of rasam made with buttermilk. Little sour curd is used in this recipe along with spicy flavour added by the grinded spices. This rasam can be ate during fever to change the bitter taste of tongue and as buttermilk is brought to below boiling temperature so can eat during cold also.

Gayatri Balaji @gayatri100

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Ingredients

1 1/2 cup little sour curd
as neededwater
1/4 tspturmeric powder
1/2 tspfenugreek (methi) powder
1 tspBesan/gram flour
to tasteSalt
To grind Rasam powder
1 1/2 tsp tuar dal
3/4 tspdhaniya(corinader seeds)
3/4 tsppepper corns
2red chillies
1 tspjeera/ cumin seeds
For Tempering
1 tbspghee
1/4 tspmustard seeds
1/4 tspcumin seeds/ jeera
pinchHing/asafoetida
2 tspcurry leaves

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Steps

1

Take little curd and add 2 1/2 to 3 cups water.Blend well with hand blender. Add a tsp besan and mix well.This is added so that when we heat buttermilk to make rasam it is does not get split. Keep it aside.
2

In a small pan dry roast tuvar dal, dhaniya, pepper and red chillies on low flame. Stir it so that spices get roasted evenly and turns aromatic. Now cool it and add to a small mixer jar.Add jeera which should not be dry roasted to this and grind it to a little coarse powder. This enhances the flavour of jeera.
3

On low flame,place the buttermilk pan on gas stove. Quickly add the turmeric powder,methi powder,grinded rasam powder and salt. Stir it well.
4

Stir it continuously and gently heat the rasam. Do not allow it to boil. Add fresh coriander leaves. Just as the rasam becomes hot, switch off the flame. Close it with the lid.
5

For tempering, in the same pan in which we roasted ingredients add ghee. When ghee becomes hot add mustard seeds, jeera.After it splutters add hing and curry leaves. Switch off the flame and add the tempering to the buttermilk rasam and close it with the lid.
6

Serve buttermilk rasam with hot rice.