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buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam |


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Butter Milk Rasam, Curd Rasam, Mor Rasam

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બટરમિલ્ક રસમ | રસમ રેસીપી | સાઉથ ઈન્ડિયન રસમ - ગુજરાતી માં વાંચો (Butter Milk Rasam, Curd Rasam, Mor Rasam in Gujarati) 

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buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | with 39 amazing images.

Unique South Indian mor rasam recipe made using freshly grounded masala. Learn how to make buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam |

buttermilk rasam is a ‘light’, moderately spicy rasam It tastes best when drunk as it is, while it can also be served with rice and a spicy curry.

Mor Rasam (Buttermilk Rasam), a unique South Indian rasam variety which is special in. Very simple to make rasam using buttermilk and freshly ground spices. A very unique variety of rasam which doesn’t include the usual ingredients like tamarind, tomato, dal etc.

Rasam is usually served with hot steaming rice or we can serve as a soup. Its perfect if you plan for a quick lunch or dinner.

Tips to make buttermilk rasam recipe: 1. Use fresh curd to make buttermilk. 2. Remove from the flame then add buttermilk to prevent the rasam from curdling. 3. Instead of toovar dal you can use moong dal.

Enjoy buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | with detailed step by step photos.

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Butter Milk Rasam, Curd Rasam, Mor Rasam recipe - How to make Butter Milk Rasam, Curd Rasam, Mor Rasam

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 servings
Show me for servings

Ingredients

For The Dry Masala Powder (makes Approx. 1/2 Cup)
1 tsp ghee
7 to 8 whole dry kashmiri red chillies , broken into pieces
2 tbsp coriander (dhania) seeds
2 tbsp toovar (arhar) dal
1 1/2 tsp fenugreek (methi) seeds
1 1/2 tsp peppercorns (kalimirch)
1/2 tsp asafoetida (hing)

Other Ingredients For Butter Milk Rasam
1 cup sour buttermilk
1/4 cup toovar (arhar) dal
1/4 cup chopped tomatoes
salt to taste
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 whole dry kashmiri red chilli , broken into pieces
6 to 7 curry leaves (kadi patta)
Method

For the dry masala powder
    For the dry masala powder
  1. Heat the ghee in a small pan, add all the ingredients and sauté on a slow flame while stirring continuously till the flavour releases (approx. 4 to 5 minutes).
  2. Allow it cool slightly and then blend in a mixer to a smooth powder. Keep aside.

How to proceed
    How to proceed
  1. To make butter milk rasam, combine the toovar dal, tomatoes, salt and 1 cup of water, mix well and pressure cook for 4 whistles.
  2. Allow the steam to escape before opening the lid. Whisk it lightly.
  3. Add 1½ tbsp of the prepared masala, mix well and simmer for 2 to 3 minutes.
  4. For the tempering, heat the ghee in a small pan and add the mustard seeds.
  5. When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté for a few seconds.
  6. Pour the tempering over the dal mixture, mix well and cook on a medium flame for 1 minute.
  7. Remove from the flame and add the buttermilk and salt (if required) and mix well. Serve the butter milk rasam immediately.

Handy tip:
    Handy tip:
  1. You require little quantity of the masala, however to grind such a less quantity is not feasible hence prepare it in bulk and store in an air-tight container to use later.

Butter Milk Rasam, Curd Rasam, Mor Rasam recipe with step by step photos

like buttermilk rasam recipe
  1. like buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | then do try other rasam recipes also:
    • rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder |
    • rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | 

what is buttermilk rasam made of?
  1. buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | is made using easily available ingredients in India: 
    For The Dry Masala Powder (makes Approx. 1/2 Cup): 1 tsp ghee, 7 to 8 whole dry kashmiri red chilies, broken into pieces, 2 tbsp coriander (dhania) seeds, 2 tbsp toovar (arhar) dal, 1 1/2 tsp fenugreek (methi) seeds, 1 1/2 tsp peppercorns (kalimirch) and ½ tsp asafoetida (hing). See the below image of list of ingredients for buttermilk rasam.
  2. Other Ingredients: 1 cup sour buttermilk, 1/4 cup toovar (arhar) dal, 1/4 cup chopped tomatoes, salt to taste, 1 tsp ghee, 1 tsp mustard seeds (rai / sarson), 1 tsp cumin seeds (jeera), 1 whole dry kashmiri red chilli, broken into pieces and 6 to 7 curry leaves (kadi patta). See the below image of list of ingredients for buttermilk rasam. 1 cup rasam =200 ml

how to make dry masala powder
  1. Heat 1 tsp ghee in a small pan.
  2. Add 7 to 8 whole dry kashmiri red chillies, broken into pieces.
  3. Add 2 tbsp coriander (dhania) seeds.
  4. Add 2 tbsp toovar (arhar) dal.
  5. Add 1 1/2 tsp fenugreek (methi) seeds.
  6. Add 1 1/2 tsp peppercorns (kalimirch).
  7. Add ½ tsp asafoetida (hing).
  8. Saute on a slow flame while stirring continuously till the flavour releases (approx. 4 to 5 minutes).
  9. Allow it to cool slightly.
  10. Transfer it into a blender.
  11. Then blend in a mixer to a smooth powder. Keep aside. 

how to make buttermilk rasam
  1. For butter milk rasam, in a bowl, add 1/4 cup fresh curd.
  2. Add 3/4 cup water.
  3. Whisk well.
  4. In a pressure cooker add ¼ cup toovar (arhar) dal.
  5. Add ¼ cup chopped tomatoes.
  6. Add salt to taste.
  7. Add 1 cup of water.
  8. Mix well and pressure cook for 4 whistles.
  9. Allow the steam to escape before opening the lid.
  10. Whisk it lightly.
  11. Add 1½ tbsp of the prepared rasam masala.
  12. Mix well and cook on a medium flame for 2 to 3 minutes.
  13. For the tempering, heat 1 tsp ghee in a small pan.
  14. Add 1 tsp mustard seeds.
  15. When the seeds crackle, add 1 tsp cumin seeds.
  16. Add 1 dry red chillies. 
  17. Add 6 to 7 curry leaves.
  18. Sauté for a few seconds.
  19. Pour the tempering over the dal mixture.
  20. Mix well and cook on a medium flame for 1 minute.
  21. Remove from the flame and add the buttermilk.
  22. Add salt to taste (if required).
  23. Mix well. Serve buttermilk rasam immediately.

tips to make buttermilk rasam
  1. Use fresh curd to make buttermilk.
  2. Remove from the flame then add buttermilk to prevent the rasam from curdling.
  3. Instead of toovar dal you can use moong dal.
Accompaniments

Dahi Idli 
Idli 
Moru Moru Dosa 
Rava Idli in Microwave 
Sooji Idli ( Suji Idli) 
Vermicelli Idli 

Nutrient values (Abbrv) per serving
Energy178 cal
Protein8.9 g
Carbohydrates22.5 g
Fiber3.8 g
Fat5.8 g
Cholesterol0.1 mg
Sodium13.3 mg

RECIPE SOURCE : South Indian RecipesBuy this cookbook
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Reviews

Butter Milk Rasam, Curd Rasam, Mor Rasam
5
 on 20 Jun 17 05:42 PM


I tried this exactly as mentioned by you and it turned out to be a great one. Thanks a lot Tarla ji for sharing this.
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Tarla Dalal    Hi Jyothsna , we are delighted you loved the Butter Milk Rasam. Please keep posting your thoughts and feedback and review the recipes you have loved. Happy Cooking.
Reply
21 Jun 17 09:34 AM