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Before you jump to Mor Rasam Buttermilk Rasam recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got insight from reading it, now let’s go back to mor rasam buttermilk rasam recipe. You can have mor rasam buttermilk rasam using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mor Rasam Buttermilk Rasam:
- You need 1 1/2 cup little sour curd
- Provide as needed water
- Take 1/4 tsp turmeric powder
- Prepare 1/2 tsp fenugreek (methi) powder
- Get 1 tsp Besan/gram flour
- Use to taste Salt
- Take To grind Rasam powder
- Use 1 1/2 tsp tuar dal
- Use 3/4 tsp dhaniya(corinader seeds)
- Use 3/4 tsp pepper corns
- Provide 2 red chillies
- Prepare 1 tsp jeera/ cumin seeds
- Provide For Tempering
- You need 1 tbsp ghee
- Provide 1/4 tsp mustard seeds
- Prepare 1/4 tsp cumin seeds/ jeera
- Provide pinch Hing/asafoetida
- Take 2 tsp curry leaves
Steps to make Mor Rasam Buttermilk Rasam:
- Take little curd and add 2 1/2 to 3 cups water.Blend well with hand blender. Add a tsp besan and mix well.This is added so that when we heat buttermilk to make rasam it is does not get split. Keep it aside.
- In a small pan dry roast tuvar dal, dhaniya, pepper and red chillies on low flame. Stir it so that spices get roasted evenly and turns aromatic. Now cool it and add to a small mixer jar.Add jeera which should not be dry roasted to this and grind it to a little coarse powder. This enhances the flavour of jeera.
- On low flame,place the buttermilk pan on gas stove. Quickly add the turmeric powder,methi powder,grinded rasam powder and salt. Stir it well.
- Stir it continuously and gently heat the rasam. Do not allow it to boil. Add fresh coriander leaves. Just as the rasam becomes hot, switch off the flame. Close it with the lid.
- For tempering, in the same pan in which we roasted ingredients add ghee. When ghee becomes hot add mustard seeds, jeera.After it splutters add hing and curry leaves. Switch off the flame and add the tempering to the buttermilk rasam and close it with the lid.
- Serve buttermilk rasam with hot rice.
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