Mor Rasam

Ingredients:

Sour thick yogurt – 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 & 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

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.