To many this rasam may sound new,but it is an age old recipe made in my household as a mix with rice when you have cold cough etc.I don’t mind eating fresh curd when i have cold but it is a general fact that it should be avoided when you have cold.My mom and grand mom used to make it whenever we feel having it.It is so comforting that my hubby likes to drink it as a soup as well.Now see below the easiest recipe of mor rasam.
| Curd | 1/2 cup |
| Turmeric powder | a pinch |
| Salt | to taste |
| Water | 1/4 cup |
| Cumin powder/Jeera powder | 1/4 tsp |
| Black pepper powder | 1/4 tsp |
TO TEMPER
| Jeera/Cumin | 1/4 tsp |
| Mustard | 1/4 tsp |
| Methi/Fenugreek seeds | 1/4 tsp |
| Tur dal | 1/4 tsp |
| Ajwain/omam | 1/4 tsp |
| Asafoteida | a pinch |
| Green chilly | 1 |
| Curry leaves | a sprig |
| Oil | 1/2 tsp |
TO GARNISH
| Coriander leaves | a few |
HOW TO MAKE
- In a bowl add curd,water salt and turmeric powder and mix well.Transfer it to the vessel in which you are going to prepare mor rasam.
- Heat the curd water mixture just enough for it to reach bubbles.Add now pepper powder and jeera powder.
- Temper in a small pan the items given in the to temper table.Pour in all of that immediately in the slightly boiled mixture.
- Garnish with fresh coriander leaves and serve at once with hot rice.
NOTES
- You could add curd chilly i.e. mor milagai too in tempering.
- Never boil the mixture,just moderate heating is enough.
- Always serve hot.
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