Mor Rasam | Buttermilk rasam

Mor Rasam | Buttermilk rasam | Sathumudhu recipe | curd rasam | majjige saaru | moru Charu | mor kachiyath | curd based South Indian recipes | Thidir rasam |  more ventha saru with step by step pictures and video recipe. Check out the Moru rasam recipe. If you like the video pls SUBSCRIBE to my channel.

More rasam | Buttermilk rasam is an authentic traditional South Indian rasam recipe popular in Andhra and Karnataka. mor kachiyathu can be prepared within 5 minutes.

Rasam with buttermilk

I love curd-based recipes and have posted many yoghurt-based recipes in TMF. Sour ingredients become the key to rasam variety. Since we are using buttermilk, this rasam recipe is instant without much cooking time.

Can I whisk buttermilk?

Yes, you can whisk buttermilk if you are planning to temper ginger or use ginger powder 

Should I grind and prepare moru rasam?

No, grinding is optional. Alternatively, you can whisk all the ingredients well and prepare moru saaru. I prefer grinding as it is less of an effort

Tips to note while grinding 

saves effort and time but avoid over-grinding. Excessive grinding might curdle.

Will rasam with mor curdle if I boil?

After doing the tempering turn off the stove. Cook on low flame for 15 seconds. avoid boiling as mor rasam might curdle

What tastes best with thalicha mor ?

It best with  potato fry / seppankizhangu fry/ Paruppu usili is our family favorite combo.

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Ingredients

To grind

½ cup thick curd

¼ teaspoon turmeric powder

Required salt

ginger small piece

To temper

1 green chilli

2 mor milagai

⅛ teaspoon omam

1 teaspoon cumin seeds

½ teaspoon mustard seeds

1 teaspoon chana dal

Few curry leaves

1 teaspoon urad dal

½ tablespoon ghee

1 red chilli

rasam

1 cup water

coriander leaves few

3 small onion

1 garlic

How to make mor rasam with step-by-step pictures

• First, In a mixie jar add all the ingredients under "to grind" and ground into a smooth mixture. Avoid over grinding 

• furthermore, add water; mix well 

• Add ghee to a wide pan and heat

• When oil is hot add mor milagai and saute till they turn golden brown

• furthermore add mustard seeds, chana dal, urad dal, cumin seeds, fenugreek seeds, green chilli , red chilli , curry leaves and omam; let them splutter

• Furthermore, add small onion and garlic; saute till they turn translucent

• Turn off the stove and rest for a minute

• Add buttermilk and cook on low flame for 15 seconds

• turn off and serve

Mor rasam

quick rasam with buttermilk

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Ingredients

To grind

• ½ cup thick curd
• ¼ teaspoon turmeric powder
• Required salt
• ginger small piece

To temper

• 1 green chilli
• 2 mor milagai
• ⅛ teaspoon omam
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 teaspoon chana dal
• Few curry leaves
• 1 teaspoon urad dal
• ½ tablespoon ghee
• 1 red chilli
• rasam
• 1 cup water
• coriander leaves few
• 3 small onion
• 1 garlic

Instructions

• First, In a mixie jar add all the ingredients under “to grind” and ground into a smooth mixture. Avoid over grinding
• furthermore, add water; mix well
• Add ghee to a wide pan and heat
• When oil is hot add mor milagai and saute till they turn golden brown
• furthermore add mustard seeds, chana dal, urad dal, cumin seeds, fenugreek seeds, green chilli , red chilli , curry leaves and omam; let them splutter
• Furthermore, add small onion and garlic; saute till they turn translucent
• Turn off the stove and rest for a minute
• Add buttermilk and cook on low flame for 15 seconds
• turn off and serve

Video

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