Mor Rasam is almost similar to Mor Kuzhambu, a yoghurt-coconut based gravy, most popular in Tamil Nadu. However, Mor Rasam is minus the coconut and vegetables. This is also the South Indian version of Kadhi. It is a very simple, easy to make and a yummy side dish, best relished with steamed rice. So check out the step by step pictorial recipe to prepare this traditional buttermilk rasam.
Ingredients -
- 1 cup thick yoghurt
- 1 cup water
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tbsp. coriander leaves, chopped
To roast & grind -
- 1 tsp. cumin seeds
- 1/2 tsp. whole black peppercorns
- 1 tsp. Tuvar dal (pigeon pea lentil)
- 1 tbsp. chana dal (Bengal gram lentil)
- 3-4 dry red chilies
Tempering -
- 1 tbsp. oil
- 1/2 tsp. mustard seeds
- 2 red chilies
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
Dry roast the ingredients mentioned and keep aside to cool. Then grind into a powder.
Beat the yoghurt, water, salt and turmeric powder till well blended. Now add the ground ingredients to the beaten yoghurt and give it a stir.
Transfer the yoghurt rasam to a pan and heat it gently on a low flame. Once it comes to a boil, switch off the flame and keep aside.
For the tempering - Heat oil in a pan. Temper with dry red chilies, mustard seeds, curry leaves and asafoetida. Sauté for a few seconds and pour it over the rasam.
Mix well and garnish with coriander leaves. Serve with hot steamed rice for a comforting meal.
Dry roast the ingredients & keep aside to cool. Then grind into a powder.
Beat yoghurt, water, salt & turmeric powder till well blended. Add
the ground ingredients to the beaten yoghurt. Give it a stir.
Transfer the yoghurt rasam to a pan & heat it gently on a low flame.
Once it comes to a boil, switch off the flame and keep aside.
Heat oil in a pan. Temper with dry red chilies, mustard seeds, curry
leaves and asafoetida. Sauté for a few seconds.
Pour it over the rasam.
Mix well & garnish with coriander leaves.
Serve with hot steamed rice for a comforting meal.
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