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.

 

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.

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.

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










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