Mor Rasam / Buttermilk Rasam

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Mor Rasam / Buttermilk Rasam


Cooking Time

Preparation Time :5 Min

Cook Time : 4 Min

Total Time : 9 Min


Serves : 2
  • 1 cups curd / thick yogurt

  • 1 cups water

  • 1/2 tsp haldi powder / turmeric

  • 1 tsp peeper powder

  • 1/2 tsp ajwain/ carom seeds

  • 1/2 tsp grated ginger

  • 1 tsp salt

  • 1 tsp oil

  • 1/2 tsp mustard seeds

  • 1/4 tsp asafoetida/ hing / perungayam

  • 3-4 nos curry leaves (optional)


  • whisk the curd with water in a mixing bowl to have a smooth mixture
  • add the turmeric powder, pepper powder, ginger, ajwain seeds, salt,curry leaves and mix it well
  • boil this mixture in medium flame until the curd begins to froth . turn off the stove as soon as it froths. don’t boil for long as the curd will split .
  • prepare a tempering / thadka of mustard seeds and asafoetida and add it to the mor rasam/ buttermilk rasam.
  • serve hot with any spicy vegetable like potato and hot steamed rice
  • This can be eaten even when you have cold/ cough as it will be soothing to the throat and ease the pain.