Mor Rasam | Buttermilk Rasam 

If you’re looking for a light, comforting, and gut-friendly traditional South Indian dish, Mor Rasam—also known as Buttermilk Rasam—is a must-try! This humble rasam is a delicious, mildly spiced dish made using buttermilk and simple spices. It’s especially popular in Tamil Nadu and Kerala, where it’s commonly enjoyed with hot rice or even sipped as a warm, soothing drink.

Mor Rasam stands out from regular tamarind-based rasams due to its unique creamy texture and cooling nature. Unlike tamarind rasam which is tangy, this rasam gets its mild sourness from curd or buttermilk. It’s typically tempered with mustard seeds, cumin, curry leaves, and red chilies, giving it a fragrant and appetizing flavor. Freshly ground pepper,cumin add a gentle richness, while ginger or asafoetida helps improve digestion.

This dish is a perfect addition to a South Indian lunch, especially during summer when the body craves cooling foods. Since it’s light on the stomach and contains probiotics from curd, Mor Rasam is ideal for people with acidity or digestive issues . It’s naturally vegetarian and gluten-free.

Traditionally served with steamed rice and a side of vegetable stir-fry or papadam, mor rasam is a quick and easy comfort food that doesn’t compromise on taste. With just a handful of pantry staples and a few minutes, you can whip up this flavorful rasam that soothes your gut and satisfies your soul.

Whether you’re new to South Indian cuisine or a rasam lover looking for variety, buttermilk rasam is a simple, nourishing recipe you’ll want to make again and again!Check out the recipe below.

Ingredients-

Curd -1/2 cup

Turmeric powder-1/4 tsp

Salt to taste

Asafoetida-1/4 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Fenugreek seeds-1/8 tsp

Red chilies-2 nos

Curry leaves-few

Coriander leaves-few

Ghee-1/2 tsp

Grind Coarsely -

Pepper-1/2 tsp

Cumin seeds-1 tsp

Green chilies-1 no

Ginger-1 inch piece

Curry leaves-few

Coriander leaves-few

Recipe Video

Method 

👉Grind pepper, cumin seeds, ginger, green chilies, curry leaves and coriander leaves coarsely without adding water, set aside .

👉Whisk 1/2 cup curd add required salt, turmeric powder and asafoetida and mix well .

👉Dilute it by adding 1 & 1/2 cups of water.set aside.

👉Heat ghee in a kadai add mustard seeds, cumin seeds, red chilies, fenugreek seeds, curry leaves and asafoetida allow it to splutter.

👉Add ground masala and sauté for few seconds in medium heat.

👉Now add the buttermilk mixture, mix well and bring to a frothy boil and  immediately switch off the gas .

👉Garnish with coriander leaves and serve.

Total Preparation Time -15 minutes 

Serves-3-4

Note 

✍️You can add grated coconut while grinding the masala for more creamy Kerala style rasam and temper in coconut oil .

✍️You can include cooked toor dal or garlic or Ajwain or mor milagai too for more nutritious and flavourful varieties.