Easiest Way to Prepare Ultimate Mor Rasam Buttermilk Rasam

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mor rasam buttermilk rasam. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mor Rasam Buttermilk Rasam is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Mor Rasam Buttermilk Rasam is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook 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:

1. Make ready little sour curd
2. Prepare water
3. Get turmeric powder
4. Prepare fenugreek (methi) powder
5. Get Besan/gram flour
6. Get Salt
7. Take To grind Rasam powder
8. Take tuar dal
9. Take dhaniya(corinader seeds)
10. Get pepper corns
11. Prepare red chillies
12. Get jeera/ cumin seeds
13. Get For Tempering
14. Make ready ghee
15. Prepare mustard seeds
16. Prepare cumin seeds/ jeera
17. Get Hing/asafoetida
18. Get curry leaves

Instructions to make Mor Rasam Buttermilk Rasam:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!