Curd Rasam Recipe / Buttermilk Rasam Recipe / Mor Rasam Recipe

You all know my love for rasam. Totally i have around 14 rasam recipes in this blog, ya that is quite amazing for me when i counted it..Among all those, my favorite rasam is pineapple rasam, malli rasam, lemon rasam..

This is another version of rasam which can be done when you have no vegetables on hand. It is so quick and can be done in minutes..The main flavouring for this is the spice powder. I have another version of recipe using curd, which i call my talicha mor. So try this out and let me know how it turns out..

Preparation Time : 5 mins
Cooking Time : 15 mins
Serves : 4 to 5


Sour Curd - 1 cup
Water - 1/2 cup
Turmeric Powder / Manjal Podi - 1 tsp
Salt to taste

For Roasting & Grinding:
Coriander Seeds / Malli - 1 tblpsn
Toor Dal / Tuvaram Paruppu - 1 tblspn
Pepper - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp

For Tempering:
Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1/2 tsp
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Dry Red Chilli - 1 broken into small pieces
Curry Leaves a spring


Roast all the ingredients in a dry pan till it turns light golden. Remove it to a blender and make it into a fine powder. Set aside.

Take sour curd in a jug, add in water, salt, turmeric powder and powdered spices. Mix well.

Heat oil in a kadai. Add in all seasoning spices and saute for 30 sec.

Add in the curd mix and bring it to boil.

Switch off the heat and serve.

Take all your ingredients

This is your roasting and grinding ingredients

Take them in a dry pan

roast them well

Powder them well. In my case i crushed
them in my mortar and pestle
because when i made this, there was power cut
in my home..So i couldn't use mixie

Take curd in a jug and add some water

Add in salt and turmeric powder

Mix well

Add in powdered spices

Mix well

Heat oil in a kadai

Add in tempering spices

some asafoetida goes in now

Fry for few sec..

lower the flame

Add the curd mix

Mix well and bring it to a boil,

Once it reaches a boil, turn the heat off


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