mor rasam recipe | curd rasam recipe | buttermilk rasam recipe

mor rasam recipe | curd rasam recipe | buttermilk rasam recipe

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mor rasam recipe with step by step photos – mor rasam also known as buttermilk rasam is a rasam variety made from curd or buttermilk. usually sour curd is used to make mor rasam and this gives a nice sour taste in the rasam along with the spiciness coming from the spices which are added.

i have plenty of cookbooks and i had seen this mor rasam recipe in one such cookbook. i adapted the recipe and tried a couple of times and it was an instant hit at home. so when i have some spare curd to be used i make this rasam. the recipe has been adapted from the pure vegetarian cookbook.

this is a lovely cookbook having 95% vegetarian recipes from south indian cuisine and remaining from other indian cuisines. all the recipes are satvik and without onion and garlic. a few temple recipes are also included.

do use full fat curd to make this rasam. if you use low fat curd or curd made from toned milk, then the curd can split. i always make curd at home and homemade curd has a different taste and flavor than store brought curd. so if you use store brought curd, then the taste of this rasam will be different. so i suggest to use homemade curd while preparing mor rasam.

you can have mor rasam as a soup or have with rice. i always pair it with some steamed rice with a side veggie dish.

if you are looking for more rasam recipes then do check tomato rasam, mysore rasam, pepper cumin rasam, quick tomato rasam and easy rasam recipe.

mor rasam recipe card below:Print

curd rasam recipe

Prep Time

15 mins

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if you are looking for more rasam recipes then do check tomato rasam, mysore rasam, pepper cumin rasam, quick tomato rasam and easy rasam recipe.

curd rasam recipe

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

mor rasam is a rasam variety made from curd or buttermilk.

Course: main

Cuisine: south indian, tamil nadu

Servings: 4

Ingredients

  • 2 cups water
  • ¼ teaspoon turmeric powder (haldi)
  • 1 tablespoon rice flour
  • 1 tablespoon tuvar dal (arhar dal or pigeon pea lentils)
  • 2 dry red chilies (sookhi lal mirch)
  • ½ teaspoon whole black pepper (sabut kali mirch)
  • 20 fenugreek seeds (methi seeds)
  • 1 pinch asafoetida (hing)
  • 1 tablespoon oil (can use sesame oil or peanut oil)
  • ½ teaspoon mustard seeds (rai)
  • 8 to 10 curry leaves (kadi patta)
  • 1 dry red chili (sookhi lal mirch)
Read the whole recipe on Veg Recipes of India