Cook's Hideout: Mor Rasam (Buttermilk Rasam)

March 08, 2014

Mor Rasam (Buttermilk Rasam)

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.
 Mor Rasam (Buttermilk Rasam)
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)
Ingredients:
Toor dal - ¼cup
Sour buttermilk - 1cup, whisked
Tomato - 1 medium, quartered
Salt - to taste

For the Spice paste:
Dry red chilies - 4
Coriander seeds - 1tsp
Toor dal - 1tsp
Fenugreek seeds (Methi seeds) - ¼tsp
Black Peppercorns - ¼tsp
Hing/ Asafoetida - ½tsp 

For Tempering:
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Dry red chili -1, broken
Curry leaves - 8~10
Method:
  • 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.
Mor Rasam (Buttermilk Rasam)


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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8 comments:

  1. Buttermilk rasam sounds interesting and it new even to me. It is colorful and inviting.

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  2. I do mor rasam too but mine is different from urs, fingerlicking rasam definitely.

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  3. 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

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

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  5. very interesting mor rasam :) looks very inviting dear, love the color :)

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  6. 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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  7. Never tried rasam with mor! love the color!

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  8. what a unique rasam...with the use of buttermilk!

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