Mor (buttermilk) Rasam




15 min


Mor (buttermilk) Rasam

Buttermilk made using Sarda Farms dahi is flavoured with freshly ground spices to make this lip-smacking Mor Rasam. This South Indian version of Kadhi goes very well with steamed rice.




  • ½ ‏cup Sarda Farms dahi
  • ‏Salt to taste
  • ½ ‏teaspoon turmeric powder

For the spice mix:

  • 1 ‏tablespoon cumin seeds
  • 1 ‏tablespoon coriander seeds
  • 1 ½ ‏tablespoon tuvar dal (split yellow lentils)
  • 8-10 ‏black peppercorns

For tempering:

  • 2-3 ‏teaspoon Sarda Farms ghee (or use oil)
  • ¼ ‏teaspoon hing (asafoetida)
  • 2-3 ‏dried red chillies, chopped
  • 3/4 ‏teaspoon mustard seeds
  • 8-10 ‏curry leaves


Whisk together dahi with about 1 cup water, salt and turmeric.

Heat pan on low flame and add tuvar dal.

Stir and roast it for 1 minute, then add coriander seeds, cumin seeds and peppercorns.

Roast for another minute or till you get the typical aroma.

Cool and powder everything in a blender.

Mix this powder with the buttermilk and pour it in the pan.

Heat the buttermilk mixture on low flame but do not let it boil.

Heat ghee in a small pan.

Add mustard seeds.

Once they carckle add chillies,curry leaves and hing.

Pour this mixture over spiced buttermilk and mix well.

Serve immediately.




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