Friday, February 26, 2010

Majjige saaru | Buttermilk Soup | Mor Rasam

This dish is very close to kadhi prepared in Gujarat & Maharastra. This is a very popular dish in North Karnataka. However, they make this dish very thick like a sambar using a lot of gram flour. Infact, the thicker version of this saaru is majjige huli (mor kolambu/yogurt curry) for North Karnataka people. My atthe/bua (aunt) stays in Hospet & I got a glimpse of this dish there.
The advantage of this rasam is, it requires few basic ingredients & takes around 3-5minutes to get it on table. I always prepare this rasam for my afternoon meal :)

Ingredients: (Serves 2-3)
Buttermilk/Thin yogurt: 500ml
Gram flour/besan/kadale hittu: 1.5 tsp
Turmeric: A pinch (optional)
Oil: 1 tsp
Mustard seeds: 1/4 tsp
Cumin seeds: 1/4 tsp
Curry leaves: a string
Asafoetida: a pinch
Green chilli paste: 1/2 tsp (adjust according to your family needs)
Coriander leaves: 1 tsp (finely chopped)
Salt: According to taste.

  • Mix salt, gram flour to the buttermilk & mix thoroughly. Ensure no lumps are formed.
  • Heat a medium pan. Add oil to it. When oil is hot, add mustard & cumin seeds.
  • When mustard seeds splutter, add green chilli paste & curry leaves. Saute for 5-8 secs.
  • Finally add asafoetida & turmeric. Pour the buttermilk mixture to the tempering & cook on a medium heat until the rasam/soup boils. Donot overcook.
  • Turn off the flame as soon as the soup/rasam start to boil.
  • Garnish this with coriander leaves & serve it hot with piping hot rice & chips/papad.

    1. (Above photo has plain rice, instant majjige saaru & beetroot chips)
    2. Donot use thick yogurt or hung curd for this dish.
    3. If you fall short of buttermilk, add 1.5 cups of water to 1/2 cup thick yogurt & whisk it well to prepare the buttermilk.
    4. The rasam/soup tastes great if the buttermilk is slightly sour. Hence, use a day old buttermilk or keep it out from the refrigerator for few hours before using them.
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