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.

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
• milagu rasam
• pepper cumin rasam
• rasam recipe

curd rasam

5 from 2 votes

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

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

Course:main course

Cuisine:south indian,tamil nadu

Servings:4

Author:Dassana Amit

INGREDIENTS FOR curd rasam

(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 curd 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 curd rasam

making buttermilk or curd mixture

• 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.
• add 2 cups water.
• mix very well to get a homogeneous, smooth buttermilk mixture.
• add ¼ teaspoon turmeric powder and salt as required.
• mix very well and keep this buttermilk mixture aside.

making rasam powder for mor rasam

• take a small pan. add 1 tablespoon tuvar dal (arhar dal or pigeon pea lentils).
• then add 2 dry red chilies, ½ teaspoon whole black pepper, 20 fenugreek seeds (methi seeds) and 1 pinch asafoetida (hing).
• 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.
• roast the spices till aromatic and the tuvar dal becomes golden. keep on stirring for uniform roasting. let the spices cool once roasted well.
• then add them in a small dry grinder jar or a spice jar.
• grind to a fine powder.

making mor rasam

• add this ground rasam powder aside in the bowl or pan containing curd+water mixture.
• add 1 tablespoon rice flour. addition of rice flour avoids the curd rasam getting split.
• mix very well.
• place the pan on stovetop on a low flame.
• stirring often gently heat the curd rasam. do not boil.
• just let the curd rasam become hot. once the rasam becomes hot, then switch off the flame. cover and keep aside.

tempering curd rasam:

• 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.
• let the mustard seeds crackle.
• 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.
• switch off the flame and immediately add the tempering mixture to the mor rasam. mix well.
• serve mor rasam hot with steamed rice. you can add some chopped coriander leaves if you want as a garnish.

RECIPE TIPS

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. 

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how to make curd rasam or buttermilk rasam

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. mix very well and keep this buttermilk mixture aside.

making rasam powder for curd rasam

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

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

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.

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.

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

10. grind to a fine powder.

making mor rasam

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

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

13. mix very well.

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

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

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

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.

18. let the mustard seeds crackle.

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.

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

21. mix well.

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