More rasam | Buttermilk rasam is an authentic traditional South Indian rasam recipe popular in Andhra and Karnataka. mor kachiyathu can be prepared within 5 minutes.
Rasam with buttermilk
I love curd-based recipes and have posted many yoghurt-based recipes in TMF. Sour ingredients become the key to rasam variety. Since we are using buttermilk, this rasam recipe is instant without much cooking time.
Can I whisk buttermilk?
Yes, you can whisk buttermilk if you are planning to temper ginger or use ginger powder
Should I grind and prepare moru rasam?
No, grinding is optional. Alternatively, you can whisk all the ingredients well and prepare moru saaru. I prefer grinding as it is less of an effort
Tips to note while grinding
saves effort and time but avoid over-grinding. Excessive grinding might curdle.
Will rasam with mor curdle if I boil?
After doing the tempering turn off the stove. Cook on low flame for 15 seconds. avoid boiling as mor rasam might curdle
What tastes best with thalicha mor ?
It best with potato fry / seppankizhangu fry/ Paruppu usili is our family favorite combo.
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Ingredients
To grind
1/2 cup thick curd 1/4 teaspoon turmeric powder Required salt ginger small piece To temper 1 green chilli 2 mor milagai 1/8 teaspoon omam 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1 teaspoon chana dal Few curry leaves 1 teaspoon urad dal 1/2 tablespoon ghee 1 red chilli
rasam
1 cup water coriander leaves few 3 small onion 1 garlic
How to make mor rasam with step-by-step pictures
First, In a mixie jar add all the ingredients under “to grind” and ground into a smooth mixture. Avoid over grinding
furthermore, add water; mix well
Add ghee to a wide pan and heat
When oil is hot add mor milagai and saute till they turn golden brown
furthermore add mustard seeds, chana dal, urad dal, cumin seeds, fenugreek seeds, green chilli , red chilli , curry leaves and omam; let them splutter
Furthermore, add small onion and garlic; saute till they turn translucent
Turn off the stove and rest for a minute
Add buttermilk and cook on low flame for 15 seconds
turn off and serve
