Buttermilk (Mor) Rasam | How to make Buttermilk (Mor) Rasam

By Menaga Sathia  |  18th May 2016  |  
5.0 from 2 reviews Rate It!
  • Buttermilk (Mor) Rasam, How to make Buttermilk (Mor) Rasam
Buttermilk (Mor) Rasamby Menaga Sathia
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

108

2





About Buttermilk (Mor) Rasam Recipe

Mor rasam, which is a speciality in kancheepuram district in Tamilnadu.

Buttermilk (Mor) Rasam is a delicious dish which is enjoyed by the people of every age group. The recipe by Menaga Sathia teaches how to make Buttermilk (Mor) Rasam step by step in detail. This makes it easy to cook Buttermilk (Mor) Rasam in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Buttermilk (Mor) Rasam at home. This amazing and mouthwatering Buttermilk (Mor) Rasam takes 5 minutes for the preparation and 10 minutes for cooking. The aroma of this Buttermilk (Mor) Rasam is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Buttermilk (Mor) Rasam is a good option for you. The flavour of Buttermilk (Mor) Rasam is palatable and you will enjoy each and every bite of this. Try this Buttermilk (Mor) Rasam and impress your family and friends.

Buttermilk (Mor) Rasam

Ingredients to make Buttermilk (Mor) Rasam

  • Sour Thick curd - 1 cup
  • water - 1 cup
  • salt - to taste
  • turmeric powder - 1/4 tsp
  • For Seasoning:
  • ghee - 1 tsp
  • Ajwain / Carom Seeds - 1/4 tsp
  • curry leaves - 1 sprig
  • red chilli - 1
  • For Grinding:
  • Toor dal - 1 tsp
  • pepper - 3/4 tsp
  • jeera - 1/2 tsp

How to make Buttermilk (Mor) Rasam

  1. Heat a pan, dry roast the ingredients given under"For grinding" until the dal turns golden colour. Cool down and grind it to a smooth paste by adding little water.
  2. In a vessel whisk the sour curd, ground masala, salt, turmeric powder and water without any lumps. Keep the vessel on heat.
  3. Flame should be very low, stirring it continuosly to avoid the curd from curdling. When the rasam starts to boil, switch off the flame.
  4. Finally temper with the ingredients given under "For seasoning " and add the seasoned ingredients to the rasam.
  5. Serve this rasam with rice.

Reviews for Buttermilk (Mor) Rasam (2)

Hiral Savla2 years ago

Very nice rasam dish, will surely try
Reply

Vasumathy Vardarajan2 years ago

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