Mor Rasam
A summer variant of rasam in Tamil Brahmin homes - thin tamarind-rasam mixed lightly with whisked curd, NOT boiled (curd would split), then tempered with mustard, urad and curry leaves. Cooling, gut-soothing, eaten on hot afternoons over rice instead of regular rasam.
Ingredients
Garnish
- Coriander Leaves — 5 g
- Toor Dal — 20 g
- Tamarind (Block) — 8 g
- salt — 4 g
- Curry Leaves — 2 g
- Turmeric — 1 g
- black pepper — 3 g (pounded)
- Coconut Oil — 8 g
- Asafoetida — 1 g
- Cumin Seeds — 4 g (pounded)
- Mustard Seeds (Black) — 2 g
- tomato ripe — 60 g
- green chillies — 6 g
- Curd — 300 g
- Urad Dal — 3 g
Method
- Soak 8 g tamarind in 100 ml warm water; squeeze pulp.
- In a wide pan, boil tamarind extract + 100 ml mashed dal water + chopped tomato + slit green chilli + turmeric + asafoetida + salt for 5 min.
- Add coarsely pounded pepper-cumin. Simmer 1 min on LOW.
- Switch off the flame. Cool the rasam to lukewarm (~60°C). DO NOT add curd to hot rasam - it WILL split.
- Whisk 300 g curd smooth with 100 ml water. Slowly stir into the cooled rasam.
- In a tempering pan heat 8 g coconut oil. Splutter mustard, urad dal, curry leaves. Pour over the rasam.
- Garnish with chopped coriander. Serve at room temperature over hot steamed rice.
Common questions
- How many calories in one plate of Mor Rasam?
- 102 kcal per plate.
- How much cooking time?
- 20 min — 8 min prep, 12 min cooking.