Mor rasam / Buttermilk rasam

Written by: 7aumsuvai

Mor rasam or buttermilk rasam is prepared with sour curd and freshly ground masala powder which goes well with white rice and appalam.

Mor rasam / Buttermilk rasam


      • 1 cup – yogurt / sour curd
      • 1/4 tsp – Turmeric powder
      • Salt as needed

For grinding:

      • 2 tsp – Red gram / toor dhal / thuvaram paruppu
      • 1/4 tsp – Peppercorn
      • 1/2 tsp – Coriander seeds
      • 1 tsp – Cumin seeds


      • 1 tsp – Oil
      • 1/4 tsp – Mustard seeds
      • 2 nos – Dry red chillies
      • 4 or 5 nos – Curry leaves
      • 1 pinch – Asafoetida

Mor rasam process

Preparation method:

  1. Dry roast red gram, peppercorn, coriander seeds and cumin seeds until golden brown. Allow them to cool and grind them in a mixer grinder to a fine powder.
  2. Take a mixing bowl, add curd and beat well until smooth and add one more cup of water. Mix the ground ingredients with the curd.
  3. Transfer curd mixture to a vessel, allow it to cook until one boil not more than that (like mor kuzhambu). When bubbles start appearing, switch it off. Finally season with items given in the list for seasoning. Simple mor rasam is ready and serve hot with white rice.

Mor rasam / Buttermilk rasam


  • You can also add water while grinding roasted masala.
  • Do not vigorously boil curd mixture, you should bring it to one boil like mor kuzhambu and immediately switch off the stove.

Mor rasam / Buttermilk rasam


  1. This sounds very new and interesting to me.

  2. lovely and comforting rasam, made very nicely....

  3. mor rasam is in to do list :) looks so yummy and a very interesting recipe dear !!

  4. Very tempting rasam..its been a while i prepared them at home.

  5. delicious and healthy rasam...very comforting meal...

  6. Omg, wat a fantastic rasam..just irresistible

  7. The rasam is new to me but looks so yumm.. bookmarked


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