MOR RASAM

I first tasted mor rasam at my in-laws’ place, I only heard of mor kuzhambu and kadhi.. never about mor rasam.  My MIL makes this rasam so flavourful.  She uses lots of ajwain / omam.. and she tells me this is good for cold just like jeera milagu rasam.  So, here is my mor rasam recipe…

INGREDIENTS
Curd	1 cup
Milk	1/4 cup
Water	1/4 cup
Turmeric	1/4 tsp
Salt	To taste
Tuvar Dal	1 tsp
Pepper corns	1/2 tsp
Whole Red Chilli	1 1/2
Hing	A small pea size
Curry Leaves	3 sprigs
Ajwain / omam	1 1/2 tsp
Mustard seed	1/2 tsp
Ghee	1 tsp

 

METHOD

• Beat curd, milk and water well.  Add turmeric powder and salt.  Set aside.
• Dry roast hing, tuvar dal, pepper and red chilli.  When the dal turns golden, add ajwain and curry leaves.  Roast for few more seconds.  Set aside to cool.
• Grind it into fine powder.
• Mix this powder in the prepared buttermilk and let it boil.  The minute you see rasam beginning to boil switch off the flame.  Do not boil for long else it will curdle.
• Temper with mustard seeds and serve hot with rice.