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.
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.
|
Serve with rice. We had with rice,
vazhakkai curry and
cauliflower curry.
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.
|
very interesting and new to me! i love anything with mor in it and this seems like an easy variation to try.
ReplyDeleteMy all time fav..I will do very often, as everybody love this a lot with spicy vegetable side dish. Way tooo tempting.
ReplyDeleteRaji Try tempering with coconut oil..it gives nice taste and aroma too :)
ReplyDeletenice rasam Raji.... we use to do this in more simpler version without cooking process and with diff ingredients for spice to grind like peanut, red chilli, garlic, coconut, salt. mix with yogurt and season it.... try this at some time will be tasty too....
ReplyDeleteMor rasam is my fav and can prepare in jiffy.Never tried this version.sure will give a try.
ReplyDeleteKalakkal Raaji
ReplyDeleteHave heard of this rasam..thanks for the recipe! I will replace curd with buttermilk. :)
ReplyDeleteHeard of it but never tasted.. Very inviting pic
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looks good...We make a similar thing but with out the dal
ReplyDeleteMy most favorite one Raji... Thanks for sharing ur version....
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I never heard this before but used to mix rasam n more together n eat with rice as I love that combination... Never thought we could do it together... Thanks for the recipe...
ReplyDeletelove to have with inji thuvaiyal :)
ReplyDeletelooks perfect and nice clicks dear :)
I have heard of this rasam!!! sounded very interesting..... thanks for sharing this recipe.. am bookmarking it!!
ReplyDeleteSowmya
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We make mor rasam all the time. Instead of jeera we use ajwain and we dont grind the masala. This rasam is especially very good to have during winter season :)
ReplyDeleteNever heard of this before, sounds interesting and love the combo of ingredients too.
ReplyDeletenew to me.....very interesting recipe!!
ReplyDeleteThat's something very new to me....Nice one...Love that copper pot...Looking for something like that but haven't found one yet.
ReplyDeleteis that potato fry behind the rasam? lovely combo !
ReplyDeleteIt is very similar to 'Takachi Kadhi' among Maharashtrian people.
ReplyDeleteHavent made it since a long, beautiful comforting food.
ReplyDeletewow its was really new to me!!
ReplyDeleteWe make more rasam like this, With buttermilk, we add a pinch of haldi and salt,allow it to boil a little and tadka with mustard, jeera, redchillies, hing and vepampoo. Try with vepampoo, it will be divine, also u can add some omum while tempering.
ReplyDeletevery nice rasam with buttermilk....very new..luv the cute bowl and impressive clicks...
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very interesting Raks! I make another version of mor rasam. Will try your version next time!
ReplyDeleteHere is the link, if you are interested.
http://www.savi-ruchi.com/2010/02/instant-majjige-saaruinstant-yogurt.html
wow.. looks simply fantastic...
ReplyDeletesuper simple and easy recipe, I love curd a lot so will try this soon
ReplyDeletewow i made this recently..with a slight variation..
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wow,looks great,Here in australia now its hot...so, i can try this for my tomarrow's lunch..Sister can u plz post soft chappathi...waiting for long days... plz consider, try to post soon...Sister..
ReplyDeleteThis recipe of adding curd/ butter milk to rasam is quite new and interesting for me. Should try this sometime. I luv the small vessel you used for the rasam :)
ReplyDeleteI did watch a similar prog about this in tv but quite skeptical to try it.Well if say its good then no argument must try.
ReplyDeleteMe too love this morrasam...Simple and easy one...Love the pics...Yummy one..
ReplyDeleteheard about this but didn't tried so far, pics looks very inviting n inducing me to give it a try...will try it tomo n let u know...thanks for sharing!
ReplyDeleteI love mor kuzhambu so sure to love this too...lovely clicks!
ReplyDelete