Mor Rasam is a variation of Mor Kuzhambu with slightly milder spices. It is also a tangy and flavorful side-dish when had with rice.
Ingredients (serves 4):
- Black mustard seeds - 1 teaspoon
- Mor Milagai - 5 (this is a special kind of chilly that is spiced and marinated in yogurt for a day, and then dried in the sun). If you don't have this kind of spiced chilly, substitute with dried red chillies (about 3) or green chillies (about 2)
- Thoor dhal / thuvaram paruppu - 1 teaspoon
- Fenugreek seeds - 1/4 teaspoon
- Dried oregano seeds / omam - 2 teaspoons
- Hing / asafoetida - 1/4 teaspoon
- Buttermilk / diluted yogurt - 3 cups
- Salt - 1 teaspoon
- Turmeric - 1/2 teaspoon
- Rice flour - 2 teaspoons
- Vegetable oil / Olive oil - 1 tablespoon
Preparation:
- Heat the oil in a pan and splutter mustard seeds on medium heat. Then add the red chillies/mor milagai, Thoor dhal, fenugreek seeds, oregano seeds, and hing until the the dhal and fenugreek seeds begin to roast.
- Add the roasted spices, salt and turmeric to the buttermilk. Dilute the rice powder with a tablespoon of water and add it to the buttermilk as well. Whisk well.
- Bring the whole thing to a boil on medium heat.
- When it comes to a boil, remove from heat. Do not over heat.
Serve with rice and papad.
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