Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, mor rasam buttermilk rasam. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mor Rasam Buttermilk Rasam is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Mor Rasam Buttermilk Rasam is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mor rasam buttermilk rasam using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mor Rasam Buttermilk Rasam:
- Get 1 1/2 cup little sour curd
- Get as needed water
- Prepare 1/4 tsp turmeric powder
- Get 1/2 tsp fenugreek (methi) powder
- Take 1 tsp Besan/gram flour
- Take to taste Salt
- Take To grind Rasam powder
- Prepare 1 1/2 tsp tuar dal
- Prepare 3/4 tsp dhaniya(corinader seeds)
- Prepare 3/4 tsp pepper corns
- Get 2 red chillies
- Make ready 1 tsp jeera/ cumin seeds
- Prepare For Tempering
- Prepare 1 tbsp ghee
- Make ready 1/4 tsp mustard seeds
- Get 1/4 tsp cumin seeds/ jeera
- Make ready pinch Hing/asafoetida
- Get 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’s going to wrap it up for this special food mor rasam buttermilk rasam recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
