Friday, March 27, 2015

Andhra Special MOR RASAM (Butter milk Rasam) | How to make Mor Rasam at home | Stepwise Pictures

buttermilk rasam


With summers setting in, I will be sharing more of cooling recipes. The best part of these recipes are that they help us remain hydrated and is so easy to make. This means that we need not stay in the kitchen for long hours...Being in Delhi does'nt make things easy for me!
What I want to say is that we all want to cook minimal during scotching summers...and such recipes come handy!!!!

Recipe Courtesy : My Mother

Andhra Special Mor Rasam :

Preparation time : 5 minutes
Cooking time : 10 minutes
Serves: 4

Ingredients :

500 ml buttermilk
1/4 teaspoon turmeric powder

To soak and grind:

1/2 teaspoon Carom seeds/Ajwain/Omam
1/2 teaspoon jeera/caraway seeds
1-2 green chillies (adjust according to heat of chillies)
1/2 teaspoon grated ginger
2 teaspoons pottukadali/ chutney dal/roasted split bengal gram 
Small bunch of coriander leaves/cilantrp
1 sprig curry leaves
1 teaspoon lemon juice
Salt to taste.

To temper:

1/2 teaspoon ghee
1/2 teaspoon ajwain/carom seeds


1. Soak the dal in water for 15 to 30 minutes.

2. Grind the dal with ginger,cilantro and jeera ,chillies,curry leaves and carom seeds.

The spice paste is ready. 

3.Add  turmeric to buttermilk.

4. Add the ground paste.Mix till there are no lumps.

5. Switch on the gas and start heating the buttermilk mixture. 
6.You can see the colour changing as it cooks. 
7.Cook in low heat. Stir occasionally. 

8. It will take approximately 10 minutes for the buttermilk to froth up. Switch off.
Tip: You can add lemon juice at this stage.
9.Add salt and temper the rasam. 

 The MOR RASAM is ready to be served. It keeps well, so you can store it in the refrigerator even for 2-3 days. The tempering is optional and so is adding the lemon juice. 

mor rasam

We enjoyed it with rice and banana chips!!!


With love,


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