Sunday, January 21, 2007

ButterMilk Rasam

The taste in this Moru Rasam is the fresh masala paste and the moru combination.The ghee only enhances the aroma to a delightful level.


Toor Dal - 3 tbsp
Tomato - 1 chopped
Moru /Butter milk - 3/4 cup
Salt to taste
Coriander Leaves - a small handful chopped

Coriander seeds - 1 tbsp
Red chili - 1 add more according to preference
Toor Dal - 1 tsp
Black Pepper - 1 tsp
Asafoetida - 1/2 tsp
Fenugreek - 1/4 tsp

Mustard Seeds - 1 tsp
Cumin seeds - 1 tsp
Red Chili - 1
Curry Leaves - 4-5
Ghee - 3 tsp

Cook the Toor Dal in a pressure cooker with 1 cup of water (the water level should be just more than the dal) up to 4 whistles and set aside.
In a saute pan add 1 tsp of ghee and roast the coriander seeds, red chili, pepper, toor dal, asafoetida and fenugreek for 2-3 Min's.Now make a smooth paste of the above ingredients using very little water and set aside.
Heat the cooked Dal and add 2 cups of water and let it boil. Add the chopped tomato and salt and cook till the tomatoes are soft. Let the liquid simmer for 3 to 4 minutes.
Heat the rest of the ghee in a saute pan and splutter the mustard seeds. Add the cumin seeds, Red chili and curry leaves. Pour this over the rasam and remove the rasam from the heat. Now slowly stir in the moru. garnish with the coriander leaves.

If you don't have a pressure cooker you can boil the dal until they are soft and mashable. If you want to buy a pressure cooker, you would find then in Indian stores or from They are definitely a time saver.

1 comment:

Anonymous said...

so, when to add the set aside paste?

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