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This is one recipe that I have been wanting to make for quite some time now. When my yogurt-phobic husband is around, I usually stay away from yogurt based recipes. But when he’s traveling, I go all out making my favorite foods.

On one such occasion when my husband was away, I made this mor rasam. Adding dal to with buttermilk to make rasam is new to me.It turned out delicious — goes perfect with some steamed rice. Recipe is from Chandra Padmanabhan’s Dakshin.

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Mor Rasam (Buttermilk Rasam) Yum
Mor Rasam (Buttermilk Rasam)
Course side dish
Cuisine tamil
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ¼ cup Toor dal
  • 1 cup buttermilk Sour - whisked
  • 1 quartered Tomato - medium
  • to taste Salt
For the Spice paste:
  • 4 chilies Dry red
  • 1 tsp Coriander seeds
  • 1 tsp Toor dal
  • ¼ tsp Fenugreek seeds (Methi )
  • ¼ tsp Black Peppercorns
  • ½ tsp Asafoetida Hing/
For Tempering:
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili Dry - broken
  • 8 ~ 10 Curry leaves
Course side dish
Cuisine tamil
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ¼ cup Toor dal
  • 1 cup buttermilk Sour - whisked
  • 1 quartered Tomato - medium
  • to taste Salt
For the Spice paste:
  • 4 chilies Dry red
  • 1 tsp Coriander seeds
  • 1 tsp Toor dal
  • ¼ tsp Fenugreek seeds (Methi )
  • ¼ tsp Black Peppercorns
  • ½ tsp Asafoetida Hing/
For Tempering:
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili Dry - broken
  • 8 ~ 10 Curry leaves
Mor Rasam (Buttermilk Rasam)
Instructions
  1. Make the Spice Paste: Heat  2tsp ghee in a pan; add all the ingredients for the spice paste and fry till they smell fragrant. Make sure not to burn them. Cool and grind to a fine paste adding very little water.
  2. Pressure cook the dal.
  3. To the cooked dal, add 1cup water, tomato, salt and simmer till the tomatoes are tender.
  4. Add the ground spice paste and simmer for 2 minutes.
  5. Heat 2tsp ghee in a small pan; add all the ingredients for tempering. When the seeds start to splutter, add it to the rasam. Turn off the heat.
  6. Pour in the sour buttermilk. Mix well. Serve hot with rice.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: March -- Week 2'.

Also linking to Fabulous Feast Friday# 5, being hosted by Mir & Sandhya.

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9 thoughts on “Mor Rasam (Buttermilk Rasam)”

  1. Sounds so interesting Pavani, I have never tried making with buttermilk..:)..and yes we are all for making our own favorite ones when the hubby is not around..if only we can make them eat what we like..hahah

  2. Nice and tangy rasam,we do make this rasam but slightly different..will try your version soon..The rasam got a very nice color..

  3. Curd is highly sensible to heat, tends to curdle every moment, but here I can see a very neat and delecious moor rasam. Thanks for sharing:)

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