Sunday, 12 April 2015

Mor / Butter Milk Rasam



Ingredients:

  • Curd - 1 cup
  • Toor dal - 1 tblspn
  • Pepper - 1 tspn
  • Jeera - 1/2 tspn
  • Dry red chilli - 1 no 
  • Garlic - 2 nos
  • Oil - 1 tspn
  • Mustard - 1/2 tspn 
  • Asafoetida powder - a pinch
  • Curry leaves - few nos

Method:

  • In empty pan dry roast the dal, pepper, jeera ,garlic till dal turns golden brown colour
  • In a mixer jar take roasted ingredients and make fine paste by adding little water
  • In a vessel beat the curd with a beater and add 2 cups of water to this add the grinded paste, salt and keep in low flame for few seconds ( don't boil it or heat for long time it will curdle )
  • Heat oil in a kadai add mustard after it pops out asafoetida, red chilli, curry leaves switch off the stove and pour this to the mor rasam
  • Serve the tasty mor rasam along with plain rice, potato or yam poriyal
Note:
  • Add little bit turmeric powder to get yellow colour.


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