mor rasam recipe | curd rasam recipe | buttermilk rasam recipe

5 from 2 votes

mor rasam recipe with step by step photos – mor rasam also known as buttermilk rasam is a rasam variety made from curd or buttermilk. usually sour curd is used to make mor rasam and this gives a nice sour taste in the rasam along with the spiciness coming from the spices which are added.

i have plenty of cookbooks and i had seen this mor rasam recipe in one such cookbook. i adapted the recipe and tried a couple of times and it was an instant hit at home. so when i have some spare curd to be used i make this rasam. the recipe has been adapted from the pure vegetarian cookbook.

curd rasam recipe buttermilk rasam

this is a lovely cookbook having 95% vegetarian recipes from south indian cuisine and remaining from other indian cuisines. all the recipes are satvik and without onion and garlic. a few temple recipes are also included.

do use full fat curd to make this rasam. if you use low fat curd or curd made from toned milk, then the curd can split. i always make curd at home and homemade curd has a different taste and flavor than store brought curd. so if you use store brought curd, then the taste of this rasam will be different. so i suggest to use homemade curd while preparing mor rasam.

you can have mor rasam as a soup or have with rice. i always pair it with some steamed rice with a side veggie dish.

if you are looking for more rasam recipes then do check tomato rasam, mysore rasam, pepper cumin rasam, quick tomato rasam and easy rasam recipe.

mor rasam recipe card below:

curd rasam recipe
5 from 2 votes
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curd rasam recipe

mor rasam is a rasam variety made from curd or buttermilk. 

course main course
cuisine south indian, tamil nadu
prep time 15 minutes
cook time 5 minutes
total time 20 minutes
servings 4
author dassana amit

ingredients (1 cup = 250 ml)

for curd mixture:

  • 1 cup sour curd (dahi or yogurt), can also use fresh curd
  • 2 cups water
  • ¼ teaspoon turmeric powder (haldi)
  • 1 tablespoon rice flour
  • salt as required

for rasam powder:

  • 1 tablespoon tuvar dal (arhar dal or pigeon pea lentils)
  • 2 dry red chilies (sookhi lal mirch)
  • ½ teaspoon whole black pepper (sabut kali mirch)
  • 20 fenugreek seeds (methi seeds)
  • 1 pinch asafoetida (hing)

for tempering rasam:

  • 1 tablespoon oil (can use sesame oil or peanut oil)
  • ½ teaspoon mustard seeds (rai)
  • 8 to 10 curry leaves (kadi patta)
  • 1 dry red chili (sookhi lal mirch)

how to make recipe

making buttermilk or curd mixture:

  1. take 1 cup sour curd in a bowl or pan. you can directly add the curd in a pan and then use the same pan for cooking.

  2. add 2 cups water.

  3. mix very well to get a homogeneous, smooth buttermilk mixture.

  4. add ¼ teaspoon turmeric powder and salt as required.

  5. mix very well and keep this buttermilk mixture aside.

making rasam powder:

  1. take a small pan. add 1 tablespoon tuvar dal (arhar dal or pigeon pea lentils).

  2. then add 2 dry red chilies, ½ teaspoon whole black pepper, 20 fenugreek seeds (methi seeds) and 1 pinch asafoetida (hing).

  3. keep the pan on a low flame and stirring often roast the spices till aromatic. the tuvar dal should also get golden. do make sure to use a heavy bottomed pan so that the spices do not get burnt.

  4. roast the spices till aromatic and the tuvar dal becomes golden. keep on stirring for uniform roasting. let the spices cool once roasted well.

  5. then add them in a small dry grinder jar or a spice jar.

  6. grind to a fine powder.

making mor rasam:

  1. add this ground rasam powder aside in the bowl or pan containing curd+water mixture.

  2. add 1 tablespoon rice flour. addition of rice flour avoids the curd rasam getting split.

  3. mix very well.

  4. place the pan on stovetop on a low flame.

  5. stirring often gently heat the curd rasam. do not boil.

  6. just let the curd rasam become hot. once the rasam becomes hot, then switch off the flame. cover and keep aside.

tempering curd rasam:

  1. in the same pan in which dry spices were roasted, take 1 tablespoon oil (can use sesame oil or peanut oil). when the oil becomes hot, add ½ teaspoon mustard seeds.

  2. let the mustard seeds crackle.

  3. once the mustard seeds crackle, then add 8 to 10 curry leaves (whole or chopped) and 1 dry red chili. stir and saute for a few seconds till the red chili changes color.

  4. switch off the flame and immediately add the tempering mixture to the mor rasam. mix well.

  5. serve mor rasam hot with steamed rice. you can add some chopped coriander leaves if you want as a garnish.

recipe notes

a few tips for curd rasam recipe:

  • use full fat curd as curd made from low fat milk can curdle.
  • rice flour helps in the curd not getting split. 
  • some cumin seeds also can be added in the rasam powder.
  • for a less spicy version, add 1 red chili and ¼ teaspoon black pepper while grinding rasam powder. use red chilies which are low in heat or medium-hot. 

how to make curd rasam or buttermilk rasam recipe:

making buttermilk or curd mixture:

1. take 1 cup sour curd in a bowl or pan. you can directly add the curd in a pan and then use the same pan for cooking.

curd for making mor rasam recipe

2. add 2 cups water.

curd for making mor rasam recipe

3. mix very well to get a homogeneous, smooth buttermilk mixture.

curd for making mor rasam recipe

4. add ¼ teaspoon turmeric powder and salt as required. mix very well and keep this buttermilk mixture aside.

making mor rasam recipe

making rasam powder:

5. take a small pan. add 1 tablespoon tuvar dal (arhar dal or pigeon pea lentils).

making curd rasam recipe

6. then add 2 dry red chilies, ½ teaspoon whole black pepper, 20 fenugreek seeds (methi seeds) and 1 pinch asafoetida (hing).

making curd rasam recipe

7. keep the pan on a low flame and stirring often roast the spices till aromatic. the tuvar dal should also get golden. do make sure to use a heavy bottomed pan so that the spices do not get burnt. you can also add 1 teaspoon cumin seeds in this spice mix.

making curd rasam recipe

8. roast the spices till aromatic and the tuvar dal becomes golden. keep on stirring for uniform roasting. let the spices cool once they are roasted well.

making curd rasam recipe

9. then add them in a small dry grinder jar or a spice jar.

making curd rasam recipe

10. grind to a fine powder.

making curd rasam recipe

making mor rasam:

11. add this ground rasam powder aside in the bowl or pan containing curd+water mixture.

making buttermilk rasam recipe

12. add 1 tablespoon rice flour. addition of rice flour avoids the curd rasam getting split.

making buttermilk rasam recipe

13. mix very well.

making buttermilk rasam recipe

14. place the pan on stovetop on a low flame.

making buttermilk rasam recipe

15. stirring often gently heat the curd rasam. do not boil.

making buttermilk rasam recipe

16. just let the curd rasam become hot. once the rasam becomes hot, then switch off the flame. cover and keep aside.

making buttermilk rasam recipe

tempering curd rasam:

17. in the same pan in which dry spices were roasted, take 1 tablespoon oil (can use sesame or peanut oil). when the oil becomes hot add ½ teaspoon mustard seeds.

making mor rasam recipe

18. let the mustard seeds crackle.

making mor rasam recipe

19. once the mustard seeds crackle, then add 8 to 10 curry leaves (whole or chopped) and 1 dry red chili. stir and saute for a few seconds till the red chili changes color.

making mor rasam recipe

20. switch off the flame and immediately add the tempering mixture to the mor rasam.

making mor rasam recipe

21. mix well.

making mor rasam recipe

22. serve mor rasam hot with steamed rice. you can add some chopped coriander leaves if you want as a garnish.

mor rasam recipe

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



6 thoughts on “mor rasam recipe | curd rasam recipe | buttermilk rasam recipe

  1. Wonderful explanation &demonstration
    Thank you very much

    • Welcome Mr& Mrs Ramaswamy

  2. So simple and delicious! 😊

    • Thanks Hari Chandana

  3. Hi, what can I use instead of the rice powder. Love your recipes, Thanks, Annu

    • annu, you can skip rice powder. i add as i do not want the curd splitting. but the original recipe does not use rice powder. an alternative would be to add besan, but with besan the taste will change.

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