Mor Rasam / Buttermilk Rasam
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Sour curd/yogurt – 1 cup
  • Turmeric – ½ tsp
  • Salt – 1 ½ tbsp
  • Coriander leaves – 1 tbsp, chopped finely for garnish To Roast & grind
  • Toor dal – 1 tbsp
  • Red chilli – 1
  • Green Chilli – 1
  • Pepper – ½ tbsp
  • Jeera – 1 tsp
  • Coriander Seeds – 2 tsp To temper:
  • Oil – 2 tsp
  • Mustard – 1 tsp
  • Red Chillies – 2
  • Asafoetida – a pinch
  • Curry leaves – 4-5
Instructions
  1. Dry roast the ingredients under “to roast and grind” in a pan until golden brown.
  2. Beat yogurt until smooth and add one more cup of water to it and mix well. Keep it aside. This is nothing but buttermilk.
  3. Powder the roasted ingredients using little water. And mix the ingredients with the yogurt mixture.
  4. Start heating the mixed butter milk and meanwhile temper with the items under “to temper” table.
  5. When the rasam (buttermilk) just start to boil, switch off the flame and transfer the tempered items to it. Mix well and the rasam is ready.
Notes
1. Do not heat the yogurt / buttermilk mixture for long as it may curdle.
Recipe by Relish The Bite at https://www.relishthebite.com/mor-rasam-buttermilk-rasam/