Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mor rasam buttermilk rasam. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Mor Rasam Buttermilk Rasam is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Mor Rasam Buttermilk Rasam is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook mor rasam buttermilk rasam using 18 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mor Rasam Buttermilk Rasam:
- Get 1 1/2 cup little sour curd
- Take as needed water
- Make ready 1/4 tsp turmeric powder
- Get 1/2 tsp fenugreek (methi) powder
- Prepare 1 tsp Besan/gram flour
- Get to taste Salt
- Make ready To grind Rasam powder
- Prepare 1 1/2 tsp tuar dal
- Prepare 3/4 tsp dhaniya(corinader seeds)
- Get 3/4 tsp pepper corns
- Prepare 2 red chillies
- Get 1 tsp jeera/ cumin seeds
- Prepare For Tempering
- Prepare 1 tbsp ghee
- Get 1/4 tsp mustard seeds
- Get 1/4 tsp cumin seeds/ jeera
- Get pinch Hing/asafoetida
- Make ready 2 tsp curry leaves
Steps to make Mor Rasam Buttermilk Rasam:
- Take little curd and add 2 1/2 to 3 cups water.Blend well with hand blender. Add a tsp besan and mix well.This is added so that when we heat buttermilk to make rasam it is does not get split. Keep it aside.
- In a small pan dry roast tuvar dal, dhaniya, pepper and red chillies on low flame. Stir it so that spices get roasted evenly and turns aromatic. Now cool it and add to a small mixer jar.Add jeera which should not be dry roasted to this and grind it to a little coarse powder. This enhances the flavour of jeera.
- On low flame,place the buttermilk pan on gas stove. Quickly add the turmeric powder,methi powder,grinded rasam powder and salt. Stir it well.
- Stir it continuously and gently heat the rasam. Do not allow it to boil. Add fresh coriander leaves. Just as the rasam becomes hot, switch off the flame. Close it with the lid.
- For tempering, in the same pan in which we roasted ingredients add ghee. When ghee becomes hot add mustard seeds, jeera.After it splutters add hing and curry leaves. Switch off the flame and add the tempering to the buttermilk rasam and close it with the lid.
- Serve buttermilk rasam with hot rice.
So that is going to wrap this up with this special food mor rasam buttermilk rasam recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!