Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mor rasam buttermilk rasam. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mor Rasam Buttermilk Rasam is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Mor Rasam Buttermilk Rasam is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have mor rasam buttermilk rasam using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mor Rasam Buttermilk Rasam:
- Prepare 1 1/2 cup little sour curd
- Prepare as needed water
- Prepare 1/4 tsp turmeric powder
- Make ready 1/2 tsp fenugreek (methi) powder
- Take 1 tsp Besan/gram flour
- Make ready to taste Salt
- Make ready To grind Rasam powder
- Take 1 1/2 tsp tuar dal
- Prepare 3/4 tsp dhaniya(corinader seeds)
- Make ready 3/4 tsp pepper corns
- Get 2 red chillies
- Prepare 1 tsp jeera/ cumin seeds
- Get For Tempering
- Prepare 1 tbsp ghee
- Take 1/4 tsp mustard seeds
- Make ready 1/4 tsp cumin seeds/ jeera
- Make ready pinch Hing/asafoetida
- Make ready 2 tsp curry leaves
Instructions 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 this up with this exceptional food mor rasam buttermilk rasam recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
