MOR RASAM
To many this rasam may sound new,but it is an age old recipe made in my household as a mix with rice when you have cold cough etc.I don’t mind eating fresh curd when i have cold but it is a general fact that it should be avoided when you have cold.My mom and grand mom used to make it whenever we feel having it.It is so comforting that my hubby likes to drink it as a soup as well.Now see below the easiest recipe of mor rasam.
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| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
cup
|
Ingredients
- 1/2 cup curd
- 1 pinch turmeric powder
- to taste salt
- 1/4 cup water
- 1/4 tsp Cumin / Jeera powder/ powder
- 1/4 tsp black pepper powder
TO TEMPER
- 1/4 tsp Jeera / Cumin
- 1/4 tsp mustard
- 1/4 tsp Methi / Fenugreek Seeds
- 1/4 tsp Tur Dal
- 1/4 tsp ajwain /omam
- 1 Chilly Green
- 1 sprig curry leaves
TO GARNISH
- a few coriander leaves
Ingredients
TO TEMPER
TO GARNISH
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Instructions
- In a bowl add curd,water salt and turmeric powder and mix well.
- Mix well.
- Transfer it to a vessel in which you are going to make the mor rasam.
- Heat the curd water mixture just enough for it to reach bubbles.Add now pepper powder and jeera powder.
- Temper in a small pan the items given in the to temper table.
- Pour in the temperings.
- Garnish with fresh coriander leaves and serve at once with hot rice.
Recipe Notes
NOTES
- You could add curd chilly i.e. mor milagai too in tempering.
- Never boil the mixture,just moderate heating is enough.
- Always serve hot.
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