You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Rasam > Butter Milk Rasam, Curd Rasam, Mor Rasam Butter Milk Rasam, Curd Rasam, Mor Rasam by Tarla Dalal Post A comment Add your recipe to below listed cookbooksNon-vegetarian Low Calorie RecipesVishuVeg DinnerManju's CookbookRituDhwanitVista EventsKanikaSnacksRinkuMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriGharatla JevanLunchMarwari CookbookGeetaPayoshi KitchenKids TiffinPost DeliveryBaked_itemRecipes For DosaSheetal’s FavouriteChef's BookNehaDelicacyGujaratiLactatCooking GuideSutapas CulinaryDevika RecipesNastaRecipe CookbookAvi' S 8month RecipesJyotiRaji’s KitchenTarla DalalMmmsPriyaTrishaMazedar DishesRecipes Tarla DalalFatimaSruthiVasundharaMy Kutty RecipesAnuManinder JaiswalShrutiPost Pregnancy Indian RecipesSwethRaji’s KitchenFishFavourite FoodsGeeta TawdeVandnaNorth Indian CookingJafarTara DalalIshaMamta BookTasty TipsMy Baby FoodStarterNon VegTmGiyMangala CookbookHealthy Snacks and StartersSnacksSaadgiDeeptiAnjuliKhyatiBaked_itemTarla Dalal RecipesMy Quick Dinner RecipesBaby RecipesRoshi ki PasandBb Tiffin'sCook Book Vanita 1Meri RasoiChirpySakshi’s RecipeBindu DietNonfried SnacksBasicMy Baby Food RecipesHarPsychZenaTestTarla Dalal Cook BookOne PotShilpa’s RecipesPost Delivery!Chopping BoardRecipesSwathi SeshadriGeetuRecipesRadhaJeromeHealthy OneArhamSnacksMadhuJanviParidhiAmanBaby RecipesSai RamNiyatiDietChicken RecipesRakesh KumarDinner LightBreakfastRyanNainiTarla Cook BookTarla Dalal Cook BookCookingKids Tiffin RecipesSnacksBreakfast SaileePost PregnancyAPost Pregnancy RecipesBhavna's RecipeChristinaAshima'sShiDhruvikBaked and HealthyIndian Tea Time SnacksSnacks For DiaPriti’s Collection Of RecipesBaby RecipesSunainaGarland Dalal ReceipesMy TiffinsKashvi Cook BookTarla Dalal Yummy RecipesStartersSeemaStarter / One MealJasbit RasoiReceipy BookNechi's BookNadias BookSoulfullRecipeKhana KhazanaPoohSuchi Cook BookSimiManisha RecipeSabinaAbhidhaSweet N SpicySandrineContinental Cook BookHealthy SnacksRPrisha's Tiff I N BoxesBabyFusionJuhi'sGujarati RecipiesAngelChopping BoardTarla DalaFaral FoodNflavourMarwari CookbookTasty BudsRaji’s KitchenJo RecipesJo RecipesReceipFavorite RecipesFoodyKrishnaSohit WadhwaRiturajHealthy Home MealsShilpaSimrannTarla Diet TeceipesTarla Dalal -dailyAnjali's CookbookVeg Food RecipesTarla Dalal ReceipeSavory DishesKinjalGujarati Main CourseWeekend DinnerGravy RecipesPost PregnancyNileshKids School Tiffin RecipesSweta CookbookGujrati FoodMohini Dinner CookbookSaiTiffinRZeeMoktails RecipiesGujarati RecipesMy CookbookReceipesStartersMeenazStartersTarla Dalal 2Breakfast KRainbowKids RecioesPastriesDry SnacksMy RecipesDivya'$Aryoman's TiffinNehaSharanya TiffinVidhiUseful RecipesSushSushSushInstant SnacksYummy FoodKids RecipeMeri RasoiDeepak M. 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It tastes best when drunk as it is, while it can also be served with rice and a spicy curry . Butter Milk Rasam, Curd Rasam, Mor Rasam recipe - How to make Butter Milk Rasam, Curd Rasam, Mor Rasam Tags South Indian RasamSauteIndian PartyMixerPanSouth Indian Dinner Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins Makes 2 servings Show me for servings Ingredients For The Dry Masala Powder (makes Approx. 1/2 Cup)2 tsp ghee7 to 8 whole dry kashmiri red chillies , broken into pieces2 tbsp coriander (dhania) seeds2 tbsp toovar (arhar) dal1 1/2 tsp fenugreek (methi) seeds1 1/2 tsp peppercorns (kalimirch)1 tsp asafoetida (hing)Other Ingredients1 cup sour buttermilk1/4 cup toovar (arhar) dal1/4 cup chopped tomatoes salt to taste2 tsp ghee or or any other refined1 tsp mustard seeds ( rai / sarson)1 tsp cumin seeds (jeera)1 whole dry kashmiri red chilli , broken into pieces6 to 7 curry leaves (kadi patta) Method For the dry masala powderFor the dry masala powderHeat the ghee in a small pan, add all the ingredients and sauté on a slow flame while stirring continuously till the flavour releases (approx. 4 to 5 minutes).Allow it cool slightly and then blend in a mixer to a smooth powder. Keep aside.How to proceedHow to proceedCombine the toovar dal, tomatoes, salt and 1 cup of water, mix well and pressure cook for 4 whistles.Allow the steam to escape before opening the lid. Whisk it lightly.Add 1½ tbsp of the prepared masala, mix well and simmer for 2 to 3 minutes.For the tempering, heat the ghee in a small pan and add the mustard seeds.When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté for a few seconds.Pour the tempering over the dal mixture, mix well and cook on a medium flame for 1 minute.Remove from the flame and add the buttermilk and salt (if required) and mix well. Serve immediately.Handy tip:Handy tip:You require little quantity of the masala, however to grind such a less quantity is not feasible hence prepare it in bulk and store in an air-tight container to use later. Nutrient values per servingEnergy220 calProtein8.6 gCarbohydrates22.1 gFiber4.2 gFat10.8 gCholesterol0 mgVitamin A1243.8 mcgVitamin B10.2 mgVitamin B20.1 mgVitamin B31.2 mgVitamin C25.5 mgFolic Acid42.4 mcgCalcium63.9 mgIron1.3 mgMagnesium0 mgPhosphorus0 mgSodium21.5 mgPotassium459.2 mgZinc0.4 mg