Mor Rasam

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):

1. Black mustard seeds - 1 teaspoon
2. 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)
3. Thoor dhal / thuvaram paruppu - 1 teaspoon
4. Fenugreek seeds - 1/4 teaspoon
5. Dried oregano seeds / omam - 2 teaspoons
6. Hing / asafoetida - 1/4 teaspoon
7. Buttermilk / diluted yogurt - 3 cups
8. Salt - 1 teaspoon
9. Turmeric - 1/2 teaspoon
10. Rice flour - 2 teaspoons
11. Vegetable oil / Olive oil - 1 tablespoon

Preparation:

1.  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. 
2. 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. 
3.  Bring the whole thing to a boil on medium heat. 
4. When it comes to a boil, remove from heat. Do not over heat. 

Serve with rice and papad.