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Thursday, March 30, 2017


How to make Mor sathamudhu, How to make Mor rasam, How to make Majjige saaru , How to make Buttermilk rasam

'Sathamudhu' is the “Iyengar Lingo or paribhashai” for rasam.  This is a simple to make, unique, tasty and light on stomach 'sathamudhu' made with buttermilk and freshly ground spices. This can be mixed with rice or can be consumed as it is like a soup.  


Curd - 1 cup
Turmeric powder - a generous pinch
Asafoetida - 1/4 tsp.
Salt - to taste

To dry roast and powder:
Toor dhal - 1 tablespoon
Black pepper - 1/2 tsp.
Dry red chillies - 1
Cumin seeds - 1/4 tsp.
Methi seeds - a generous pinch

To temper:
Ghee - 1 tsp.
Mustard seeds - 1/4 tsp.
Curry leaves - few
Dry red chillies - 1 or 2


Whisk curd alongwith turmeric powder, asafoetida and salt until smooth. Dilute with 2 or 3 cups of water, to get a rasam like consistency, beat well, keep aside.

Dry roast the given items until golden brown and powder in a mixie. Add this powder to the buttermilk and mix well. Keep this mixture in low flame until the rasam starts to froth. Stir in between. Temper the given ingredients and pour over the rasam.
Do not allow the rasam to boil, switch off the stove when it is frothy, else rasam
will curdle.

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