Also Known As Buttermilk Rasam. Perugu Pulusu. Majjiga Saaru. Mor Rasam.

Today’s recipe is shared by this nice person, Mr. Vasudevan , my blog reader (a non-blogger, silent reader…just in case, if you wanna know!), who hails from Calgary, Canada. Looks like he himself has a quite a bit of collection for a wonderful South Indian Food Blog! I am impressed, when he shared some of the specialty rasam recipes with me…knowing that I like rasam:) Sweet, isn’t.

The good part is, the recipes were easy to follow, he made several instructions to make it highly authentic! Good work, friend:) With so many recipes to explore…I was like a kid in the candy store! This particular ‘buttermilk rasam’ became my instant favorite of all.

Image – Courtesy Wikipedia

Like every cook, I improvised it with some home-made rasam podi (my Mommy calls it Thanjavur Rasam Podi), and I also threw in some of my quintessential ingredients to it (like a bit of ginger and a green chili)! It turned out as an ultimate comfort food. Here you go, my take on Thanjavur special Mor Rasam.

Ingredients

• 1 cup buttermilk
• pinch of turmeric
• 1 green chili, crushed
• salt to taste
• 1″ ginger (grated)

For Tempering

• 1 tsp urid dal
• 3 dry red chilies
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1/4 tsp asafoetida
• few curry leaves
• 1 tsp oil

For Rasam Powder

• 1 fistful thuvar dal
• 1 tsp coriander seeds
• 1/2 tsp fenugreek seeds
• 2 tsp peppercorns
• 2 tsp cumin seeds
• 5 dry red chilies
• pinch of asafoetida
• dry curry leaves

Method

1. Mix salt, turmeric and buttermilk and set aside.
2. Temper the spices and add the same to the mixture.
3. Further add 1/2 tsp of rasam powder, made above.
4. Set this on low heat, do not boil it. Remove from heat, quickly.
5. Serve to go with steamed rice.