recipe for making buttermilk rasam /morrasam/soup

Curds become sour easily during summer because of the high temperature and this sourness has lots of health benefits in it.The sour curds mixed up with lots of water makes a perfect simple drink and all-through these hot summer days the usage of buttermilk is in abundance to beat the heat of-course.Among many rasam varieties made this buttermilk rasam/mor rasam is mildly flavored just with simple spices with loads of gut friendly properties in it.While making buttermilk rasam don’t keep the flame in high  and boil the buttermilk because due to heat the water will show off easily,so always keep in low flame.I love this soup/rasam for its simplicity and nothing fancy to add,it’s just tempering and mixing  job and all over in no time.This mild heart warming rasam make the whole lunch menu into a wholesome satisfying meal.

recipe for making buttermilk rasam /morrasam/soup

INGREDIENTS:

Buttermilk – 11/2 cup
Salt to taste
Green chillies – 4-5 ground with some water
Mustard seed – 1 tsp
Jeera/Cumin seeds – 1 tsp
Methi/fenugreek seeds – 1/2 tsp
Urad dhal – 1/2 tsp
Bengal gram dhal – 1/4 tsp
Garlic crushed – 4-5
Dried red chillies – 2 no
Turmeric powder – 1 tsp
Oil – 1 tsp

METHOD:

CRUSHED GARLIC

MIX GROUND GREENCHILLIES INTO BUTTERMILK

ADD TURMERIC POWDER AND MIX

ADD OIL THEN MUSTARD,CUMIN,METHI,URAD AND BENGAL GRAM

WHEN SEEDS SPLUTTER REDUCE FIRE ADD CHILLI,GARLIC

AFTER 2 MINUTES ADD THE MIX AND SALT

LET IT BE IN LOW FLAME FOR 5 MINUTES SWITCH OFF

1.Take well beaten buttermilk and mix green-chilli mixture and turmeric and keep ready.
2.Keep a kadai add oil when oil heats up add mustard,fenugreek,jeera ,urad and Bengal gram dhal.
3.When mustard seeds splutter add crushed garlic and red-chillies and bring to low flame till the dhal becomes golden.
4.Then add the buttermilk mixture to it and keep in sim flame for 5 minutes till all the rawness goes and switch off.
5.serve with white rice.

recipe for making buttermilk rasam/morrasam/soup

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Total Time 10 minutes mins

Ingredients

  

• Buttermilk - 11/2 cup
• Salt to taste
• Green chillies - 4-5 ground with some water
• Mustard seed - 1 tsp
• Jeera/Cumin seeds - 1 tsp
• Methi/fenugreek seeds - 1/2 tsp
• Urad dhal - 1/2 tsp
• Bengal gram dhal - 1/4 tsp
• Garlic crushed - 4-5
• Dried red chillies - 2 no
• Turmeric powder - 1 tsp
• Oil - 1 tsp

Instructions

 

• Take well beaten buttermilk and mix green-chilli mixture and turmeric and keep ready.
• Keep a kadai add oil when oil heats up add mustard,fenugreek,jeera,urad and bengal gram dhal.
• When mustard seeds splutter add crushed garlic and red-chillies and bring to low flame till the dhal becomes golden.
• Then add the buttermilk mixture to it and keep in sim flame for 5 minutes till all the rawness goes and switch off.
• serve with white rice.
  

Notes

Usually sour curds are suitable for this rasam.
Beat well before making mor rasam.
You can simply keep the flame in sim no need to keep in high flame as the buttermilk will separate and only the watery part will show off.
Serve with white rice and some spicy side-dish(like potato fry even some chips).

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