Mor Rasam is completely new to me until a reader asked me to post the recipe. Then I saw a TV show in which they showed this recipe. It was simple enough to give it a try. I tried it for lunch and it tasted good with rice. Its similar to mor kuzhambu preparation, but no veggies and more simple ingredients. You can mix with rice or even you can drink this as such. Its perfect if you plan for a quick lunch, when paired it with spicy curry.
Mor rasam recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 5 mins | Cook time: 15 mins | Serves: 3
Prep Time: 5 mins | Cook time: 15 mins | Serves: 3
Ingredients
| Sour curd | 1 cup |
| Turmeric | 1/4 tsp |
| Salt | As needed |
To roast and grind
| Toor dal | 1 tblsp |
| Pepper (black, whole) | 1/2 tblsp |
| Jeera | 1 tsp |
To temper
| Oil | 2 tsp |
| Mustard | 1 tsp |
| Red chillies | 2-3 |
| Curry leaves | 1 sprig |
| Asafoetida | 1/4 tsp |
Method
- Dry roast toor dal, pepper and jeera in a pan until golden brown.
- Powder the roasted ingredients. You can add water and grind. Beat curd well until smooth and add one more cup of water. Mix the ground ingredients with the curd.
- Start heating the mixed butter milk and meanwhile temper with the items given under ‘To temper’ table.
- When the rasam just start to boil, switch off the flame and transfer the tempered items to it. Mix well.
Notes
- I think we can try this with rasam powder as well. I still have to experiment this.
- Beat curd well until smooth, otherwise, the rasam will get curdled effect.
Serve with rice. We had with rice,vazhakkai curry and cauliflower curry
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