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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