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.
Mor Rasam (Buttermilk Rasam)
- 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/
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 red chili Dry - broken
- 8 ~ 10 Curry leaves
- 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.
- Pressure cook the dal.
- To the cooked dal, add 1cup water, tomato, salt and simmer till the tomatoes are tender.
- Add the ground spice paste and simmer for 2 minutes.
- 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.
- Pour in the sour buttermilk. Mix well. Serve hot with rice.