Updated on by Raks Anand 35 Comments
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Mor rasam, buttermilk rasam is a unique variety made with fresh ground spice powder. Step by step photos.
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.
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5 from 1 vote
Mor Rasam
Mor rasam, buttermilk rasam is a unique variety made with fresh ground spice powder. Step by step photos.
Course Main Course
Cuisine Indian
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Author Raks Anand
Servings 3
Cup measurements
Ingredients
- 1 cup Sour curd
- ¼ teaspoon Turmeric
- Salt
To roast and grind
- 1 tablespoon Toor dal
- ½ tablespoon Pepper black, whole
- 1 teaspoon Cumin seeds
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 2 Red chillies
- 1 sprig Curry leaves
- ¼ teaspoon Asafoetida
Instructions
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 regular rasam powder as well. I still have to experiment this.
- Beat curd well until smooth, otherwise, the rasam will get curdled effect.
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Mor rasam step by step photos:
- 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 curryand cauliflower curry
Other South Indian Rasam Recipes
- Easy Mint Rasam Recipe | Pudina rasam recipe
- Pachai Puli Rasam Recipe
- Nellikai Rasam | Amla / Indian Gooseberry rasam
- Instant rasam without dal, 10 minute rasam
Reader Interactions
Comments
Nagalakshmi V
very interesting and new to me! i love anything with mor in it and this seems like an easy variation to try.
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dishesfrommykitchen
My all time fav..I will do very often, as everybody love this a lot with spicy vegetable side dish. Way tooo tempting.
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dishesfrommykitchen
Raji Try tempering with coconut oil..it gives nice taste and aroma too 🙂
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WeR SAHM
nice 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....
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Sudha Sabarish
Mor rasam is my fav and can prepare in jiffy.Never tried this version.sure will give a try.
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Sowmya Sundararajan
Kalakkal Raaji
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Mahi
Have heard of this rasam..thanks for the recipe! I will replace curd with buttermilk. 🙂
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Veena Theagarajan
Heard of it but never tasted.. Very inviting pic
http://great-secret-of-life.blogspot.comReply
Aarthi
looks good...We make a similar thing but with out the dal
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Sangeetha Nambi
My most favorite one Raji... Thanks for sharing ur version....
http://recipe-excavator.blogspot.comReply
Akila
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...
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Aruna Manikandan
love to have with inji thuvaiyal 🙂
looks perfect and nice clicks dear 🙂Reply
Nivedhanams Sowmya
I have heard of this rasam!!! sounded very interesting..... thanks for sharing this recipe.. am bookmarking it!!
SowmyaOngoing Event - CWF - Whole Wheat Flour
Ongoing Event - Let's Party - Eggless Bakes and TreatsAparna Srinivasan
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 🙂
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jeyashrisuresh
Never heard of this before, sounds interesting and love the combo of ingredients too.
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GK Arusuvai
new to me.....very interesting recipe!!
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Kaveri Venkatesh
That's something very new to me....Nice one...Love that copper pot...Looking for something like that but haven't found one yet.
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APARNARAJESHKUMAR
is that potato fry behind the rasam? lovely combo !
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Dipti Joshi
It is very similar to 'Takachi Kadhi' among Maharashtrian people.
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Priya
Havent made it since a long, beautiful comforting food.
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Subhie Arun
wow its was really new to me!!
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nirupamasundar
We 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.
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Sushma Madhuchandra
very interesting Raks! I make another version of mor rasam. Will try your version next time!
Here is the link, if you are interested.
http://www.savi-ruchi.com/2010/02/instant-majjige-saaruinstant-yogurt.htmlReply
divya
wow.. looks simply fantastic...
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Priya R
super simple and easy recipe, I love curd a lot so will try this soon
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Sireesha Puppala
wow i made this recently..with a slight variation..
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nafeesa
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..
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Satrupa
This 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 🙂
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Janani
I 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.
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GEETHA ACHAL
Me too love this morrasam...Simple and easy one...Love the pics...Yummy one..
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Sangeetha
heard 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!
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Sharmilee! :)
I love mor kuzhambu so sure to love this too...lovely clicks!
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arun
i too love curd and mor, really it's different. my mail id is [emailprotected], can u give tips to make thick curd
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lakshmi
toor dal not mentioned in ingredients
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Raks anand
Thanks for letting me know. Updated.
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