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    Home » Recipes » Rasam Recipes

    Mor rasam recipe, Buttermilk rasam

    November 27, 2012 by Raks Anand 35 Comments / Jump to Recipe

    mor-rasam

    Mor rasam, buttermilk rasam is a unique variety made with fresh ground spice powder. Step by step photos.

    Mor Rasam is completely new to me until a reader asked me to post the recipe. Then I saw a TV show in which they showed this recipe. It was simple enough to give it a try. I tried it for lunch and it tasted good with rice. Its similar to mor kuzhambu preparation, but no veggies and more simple ingredients. You can mix with rice or even you can drink this as such. Its perfect if you plan for a quick lunch, when paired it with spicy curry.

    mor-rasam-recipe

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    more-rasam-recipe
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    Mor Rasam

    Mor rasam, buttermilk rasam is a unique variety made with fresh ground spice powder. Step by step photos.
    Course Main Course
    Cuisine Indian
    Prep Time 5 minutes
    Cook Time 15 minutes
    Servings 3
    Cup measurements

    Ingredients

    • 1 cup Sour curd
    • ¼ teaspoon Turmeric
    • Salt

    To roast and grind

    • 1 tablespoon Toor dal
    • ½ tablespoon Pepper black, whole
    • 1 teaspoon Cumin seeds

    To temper

    • 2 teaspoon Oil
    • ½ teaspoon Mustard
    • 2 Red chillies
    • 1 sprig Curry leaves
    • ¼ teaspoon Asafoetida
    Prevent your screen from going dark

    Instructions

    • Dry roast toor dal, pepper and jeera in a pan until golden brown.
    • Powder the roasted ingredients. You can add water and grind. Beat curd well until smooth and add one more cup of water. Mix the ground ingredients with the curd.
    • Start heating the mixed butter milk and meanwhile temper with the items given under ‘To temper’ table.
    • When the rasam just start to boil, switch off the flame and transfer the tempered items to it. Mix well.

    Notes

    • I think we can try this with regular rasam powder as well. I still have to experiment this.
    • Beat curd well until smooth, otherwise, the rasam will get curdled effect.
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    Mor rasam step by step photos:

    1. Dry roast toor dal, pepper and jeera in a pan until golden brown. 1-mor-rasam
    2. Powder the roasted ingredients. You can add water and grind. Beat curd well until smooth and add one more cup of water. Mix the ground ingredients with the curd. step 2
    3. Start heating the mixed butter milk and meanwhile temper with the items given under ‘To temper’ table. step 3
    4. When the rasam just start to boil, switch off the flame and transfer the tempered items to it. Mix well. 4-step

    Notes

    • I think we can try this with rasam powder as well. I still have to experiment this.
    • Beat curd well until smooth, otherwise, the rasam will get curdled effect.

    Serve with rice. We had with rice, vazhakkai curry and cauliflower curry

    more-rasam-recipe

    Other South Indian Rasam Recipes

    • mint rasam recipe
      Easy Mint Rasam Recipe | Pudina rasam recipe
    • raw tamarind rasam
      Pachai Puli Rasam Recipe
    • nellikai rasam recipe
      Nellikai Rasam | Amla / Indian Gooseberry rasam
    • 10-mins-instant-rasam
      Instant rasam without dal, 10 minute rasam

    Reader Interactions

    Comments

    1. Nagalakshmi V

      November 27, 2012 at 2:20 am

      very interesting and new to me! i love anything with mor in it and this seems like an easy variation to try.

      Reply
    2. dishesfrommykitchen

      November 27, 2012 at 2:59 am

      My all time fav..I will do very often, as everybody love this a lot with spicy vegetable side dish. Way tooo tempting.

      Reply
    3. dishesfrommykitchen

      November 27, 2012 at 3:00 am

      Raji Try tempering with coconut oil..it gives nice taste and aroma too 🙂

      Reply
    4. WeR SAHM

      November 27, 2012 at 3:10 am

      nice rasam Raji.... we use to do this in more simpler version without cooking process and with diff ingredients for spice to grind like peanut, red chilli, garlic, coconut, salt. mix with yogurt and season it.... try this at some time will be tasty too....

      Reply
    5. Sudha Sabarish

      November 27, 2012 at 3:15 am

      Mor rasam is my fav and can prepare in jiffy.Never tried this version.sure will give a try.

      Reply
    6. Sowmya Sundararajan

      November 27, 2012 at 3:39 am

      Kalakkal Raaji

      Reply
    7. Mahi

      November 27, 2012 at 3:42 am

      Have heard of this rasam..thanks for the recipe! I will replace curd with buttermilk. 🙂

      Reply
    8. Veena Theagarajan

      November 27, 2012 at 3:58 am

      Heard of it but never tasted.. Very inviting pic
      http://great-secret-of-life.blogspot.com

      Reply
    9. Aarthi

      November 27, 2012 at 4:07 am

      looks good...We make a similar thing but with out the dal

      Reply
    10. Sangeetha Nambi

      November 27, 2012 at 4:38 am

      My most favorite one Raji... Thanks for sharing ur version....
      http://recipe-excavator.blogspot.com

      Reply
    11. Akila

      November 27, 2012 at 5:43 am

      I never heard this before but used to mix rasam n more together n eat with rice as I love that combination... Never thought we could do it together... Thanks for the recipe...

      Reply
    12. Aruna Manikandan

      November 27, 2012 at 5:53 am

      love to have with inji thuvaiyal 🙂
      looks perfect and nice clicks dear 🙂

      Reply
    13. Nivedhanams Sowmya

      November 27, 2012 at 6:11 am

      I have heard of this rasam!!! sounded very interesting..... thanks for sharing this recipe.. am bookmarking it!!
      Sowmya

      Ongoing Event - CWF - Whole Wheat Flour
      Ongoing Event - Let's Party - Eggless Bakes and Treats

      Reply
    14. Aparna Srinivasan

      November 27, 2012 at 6:17 am

      We make mor rasam all the time. Instead of jeera we use ajwain and we dont grind the masala. This rasam is especially very good to have during winter season 🙂

      Reply
    15. jeyashrisuresh

      November 27, 2012 at 7:02 am

      Never heard of this before, sounds interesting and love the combo of ingredients too.

      Reply
    16. GK Arusuvai

      November 27, 2012 at 8:07 am

      new to me.....very interesting recipe!!

      Reply
    17. Kaveri Venkatesh

      November 27, 2012 at 8:20 am

      That's something very new to me....Nice one...Love that copper pot...Looking for something like that but haven't found one yet.

      Reply
    18. APARNARAJESHKUMAR

      November 27, 2012 at 9:17 am

      is that potato fry behind the rasam? lovely combo !

      Reply
    19. Dipti Joshi

      November 27, 2012 at 10:11 am

      It is very similar to 'Takachi Kadhi' among Maharashtrian people.

      Reply
    20. Priya

      November 27, 2012 at 11:07 am

      Havent made it since a long, beautiful comforting food.

      Reply
    21. Subhie Arun

      November 27, 2012 at 11:23 am

      wow its was really new to me!!

      Reply
    22. nirupamasundar

      November 27, 2012 at 11:36 am

      We make more rasam like this, With buttermilk, we add a pinch of haldi and salt,allow it to boil a little and tadka with mustard, jeera, redchillies, hing and vepampoo. Try with vepampoo, it will be divine, also u can add some omum while tempering.

      Reply
    23. Sushma Madhuchandra

      November 27, 2012 at 3:31 pm

      very interesting Raks! I make another version of mor rasam. Will try your version next time!
      Here is the link, if you are interested.
      http://www.savi-ruchi.com/2010/02/instant-majjige-saaruinstant-yogurt.html

      Reply
    24. divya

      November 27, 2012 at 7:45 pm

      wow.. looks simply fantastic...

      Reply
    25. Priya R

      November 27, 2012 at 9:30 pm

      super simple and easy recipe, I love curd a lot so will try this soon

      Reply
    26. Sireesha Puppala

      November 27, 2012 at 11:37 pm

      wow i made this recently..with a slight variation..

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      Reply
    27. nafeesa

      November 28, 2012 at 5:39 am

      wow,looks great,Here in australia now its hot...so, i can try this for my tomarrow's lunch..Sister can u plz post soft chappathi...waiting for long days... plz consider, try to post soon...Sister..

      Reply
    28. Satrupa

      November 28, 2012 at 8:59 am

      This recipe of adding curd/ butter milk to rasam is quite new and interesting for me. Should try this sometime. I luv the small vessel you used for the rasam 🙂

      Reply
    29. Janani

      November 28, 2012 at 1:57 pm

      I did watch a similar prog about this in tv but quite skeptical to try it.Well if say its good then no argument must try.

      Reply
    30. GEETHA ACHAL

      November 29, 2012 at 3:48 am

      Me too love this morrasam...Simple and easy one...Love the pics...Yummy one..

      Reply
    31. Sangeetha

      November 30, 2012 at 9:45 pm

      heard about this but didn't tried so far, pics looks very inviting n inducing me to give it a try...will try it tomo n let u know...thanks for sharing!

      Reply
    32. Sharmilee! :)

      December 03, 2012 at 10:57 am

      I love mor kuzhambu so sure to love this too...lovely clicks!

      Reply
    33. arun

      August 20, 2013 at 1:53 pm

      i too love curd and mor, really it's different. my mail id is [email protected], can u give tips to make thick curd

      Reply
    34. lakshmi

      December 13, 2015 at 9:23 am

      toor dal not mentioned in ingredients

      Reply
    35. Raks anand

      December 13, 2015 at 9:31 am

      Thanks for letting me know. Updated.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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