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.
Ingredients
To grind
1/2 cup thick curd
1/4 teaspoon turmeric powder
Required salt
ginger small piece
To temper
1 green chilli
2 mor milagai
1/8 teaspoon omam
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon chana dal
Few curry leaves
1 teaspoon urad dal
1/2 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
Ingredients
To grind
- 1/2 cup thick curd
- 1/4 teaspoon turmeric powder
- Required salt
- ginger small piece
To temper
- 1 green chilli
- 2 mor milagai
- 1/8 teaspoon omam
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 teaspoon chana dal
- Few curry leaves
- 1 teaspoon urad dal
- 1/2 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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