Mor Rasam (Buttermilk Rasam) Recipe
Tangy buttermilk rasam with roasted masala, toor dal, and tomato. Light, soothing, and ready in under 30 minutes with simple pantry ingredients.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Pressure cooker
- Skillet
- Spice grinder
- Blender
- Measuring cup
- Measuring spoon
- Colander
- Mixing bowl
- Whisk
- Saucepan
- Ladle
- Spoon
- Stove
- Chef's knife
- Cutting board
- Ghee spoon
- Serving bowl
- Kitchen timer
Ingredients
- 1/4 cup Toor Dal – 1/4 cup
- 1 Tomato – 1 (medium, quartered)
- Salt as per taste
- 1/2 cup Sour Curd – 1/2 cup (whisked smooth with 1/2 cup water)
- 1 tbsp Coriander Leaves – 1 tblsp (chopped)
- 2 tsp Ghee
- 4 Dried Red Chillies
- 1 tsp Coriander Seeds
- 1 tsp Toor Dal
- 1/4 tsp Fenugreek Seeds
- 1/4 tsp Black Peppercorns
- 1/2 tsp Asafoetida Powder
- 2 tsp Mustard Seeds
- 1 to 2 tsp Jeera
- 2 Dried Red Chillies (broken)
- Curry Leaves (few)
