October 04, 2018

Mor Rasam

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Mor Rasam is a also variant of rasam but made using Buttermilk as against the usual tamarind / tomatoes . This rasam can be given to people suffering from cold or cough also,because when the buttermilk is boiled , it won't affect / aggravate cold or cough and will also be soothing to the infected throat. This is also an old grandma's recipe which is now slowly losing out in our kitchen . This rasam is mildly tempered with carom seeds/ ajwain/ omam and some asafoetifa with a mild flavoring of pepper powder . All of these are spices used as  home remedies to give relief from cough and cold.
On regular days also this can be included as a part of our menu and paired with spicy vegetable stir fry and some roasted papads.
Mor Rasam is also called as Mor Chaaru in many households.

Preparation Time - 2 mins
Cooking Time - 3-4 mins
Complexity - simple

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1 cup curd (200 ml approx)
1 tsp besan/ gramflour - (prevents the curd from splitting)
1/2 tsp ajwain/ carom/omam seeds
1/4 tsp mustard
1 tsp pepper powder
1 dry red chilly (optional)
few curry leaves
pinch of turmeric
pinch of asafoetida
salt as needed
1/2 tsp oil/ ghee


  • Whisk the curd along with the gram flour , turmeric and salt in a bowl without lumps and add 1/4 cup water to it.
  • Bring it to a nice rolling bowl and make sure it doesn't boil too much . The boil should be similar to that of milk boiling i.e turn off the stove as it begins to raise till the brim.
  • Prepare a seasoning/ tempering of mustard, ajwain, dry red chilli, asafoetida ,curry leaves and add it to the curd mixture . Stir well and let the flavor infuse for a few minutes.
  • Serve hot with steamed rice and a vegetable stir fry of your choice.

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