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- Moru Rasam (Buttermilk Rasam)
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PrintMORU RASAM (BUTTERMILK RASAM)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- To make the spice paste: Fry in 2 teaspoon ghee all the ingredients for the spice paste. Grind to a fine paste, adding very little water. Set aside.
- Add 220 ml of water, tomato, salt and simmer till the tomatoes are tender.
- Add the ground spice paste and simmer for a couple of minutes.
- Heat ghee and add all the ingredients for the tempering. When the mustard seeds splutter, add to the rasam. Turn off the heat.
- Pour in the sour buttermilk. Mix well.
- Serve hot with rice.
INGREDIENTS
- 200 ml sour buttermilk
- 40 grams red gram dhal, cooked
- 1 tomato, quartered
- Salt to taste
Spice Paste
- 1 teaspoon ghee
- 4 dry red chillies
- 1 teaspoon coriander seeds
- 1 teaspoon red gram dhal
- ½ teaspoon fenugreek seeds
- ½ teaspoon black peppercorns
- ½ teaspoon asafetida powder
For Tempering
- 1 teaspoon cumin seeds
- 1 teaspoon ghee
- 1 teaspoon mustard seeds
- 1 dry red chilli, halved
- A few curry leaves
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