Rasam varieties‎ > ‎

Mor Rasam


Ingredients:

Sour thick yoghurt – 2 tablespoons

Salt – 1 ½ teaspoons

Turmeric powder – ¼ teaspoon

Hing - ¼ teaspoon

Tempering:

Oil – 2 teaspoons

Mustard seeds – 1 teaspoon

Curry leaves – 5 or 6

Red chilli – 1

Roast and Grind to paste:

Fenugreek seeds – ¼ teaspoon

Red chilli – 1

Curry leaves – 5 or 6

Tuar dal – 2 teaspoons

Pepper – ½ teaspoon

Cumin seeds – 1 teaspoon


Yield: Serves 2 to 3


Method:

  1. Beat yoghurt to a smooth consistency and dilute with 2 glasses of water.
  2. Add salt, ground paste, hing and turmeric powder.
  3. Mix well for a smooth consistency (without lumps).
  4. Allow boiling for 3 to 5 minutes.
  5. Heat oil and add mustard seeds, allow spluttering.
  6. Add red chilli (broken into half) and curry leaves.
  7. Add tempering on top and serve hot with rice.

http://www.sowpernica-samayal.com/rasam-varieties/mor-rasam?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1

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