Mor Rasam Recipe

Cooking Directions

• STEP 1.Whisk the buttermilk and keep it aside.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida.
• STEP 3.Add curry leaves, green chilies, and ginger.
• STEP 4.Add turmeric powder, red chili powder, and salt.
• STEP 5.Pour the tempered spices over the whisked buttermilk and mix well.
• STEP 6.Garnish with coriander leaves and serve as a soup or with rice.

Cooking Tips

• Use fresh and thick buttermilk for the best results.
• Adjust the spice level according to your preference.
• You can add chopped tomatoes or grated coconut for extra flavor.

Storage and Serving

• Mor Rasam is best served fresh.
• Leftovers can be stored in the refrigerator for up to 2 days.
• Reheat the rasam before serving.