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Mor Rasam Buttermilk Rasam
Mor Rasam Buttermilk Rasam

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We hope you got benefit from reading it, now let’s go back to mor rasam buttermilk rasam recipe. To make mor rasam buttermilk rasam you need 18 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Mor Rasam Buttermilk Rasam:
  1. Get 1 1/2 cup little sour curd
  2. You need as needed water
  3. Prepare 1/4 tsp turmeric powder
  4. Get 1/2 tsp fenugreek (methi) powder
  5. Use 1 tsp Besan/gram flour
  6. Provide to taste Salt
  7. Use To grind Rasam powder
  8. Prepare 1 1/2 tsp tuar dal
  9. Provide 3/4 tsp dhaniya(corinader seeds)
  10. Provide 3/4 tsp pepper corns
  11. You need 2 red chillies
  12. Use 1 tsp jeera/ cumin seeds
  13. Take For Tempering
  14. Take 1 tbsp ghee
  15. Prepare 1/4 tsp mustard seeds
  16. Provide 1/4 tsp cumin seeds/ jeera
  17. Use pinch Hing/asafoetida
  18. Prepare 2 tsp curry leaves
Steps 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.

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