Mor Rasam/Buttermilk Rasam

Remember, I think I have already told you before? There's no boundaries to cooking (Meen Muringakka Kulambu/Drumstick Fish Curry). There's basically no limit to inventing or trying out new recipes. Either, you coin your own recipes or you pretty much trend behind other people's recipes (Fish Sambar & Creamy Coconut Lentil Curry). Either way, I think, is fine and not necessarily you must follow recipes as they are 100%. Always allowed, please go ahead and tweet recipes as per your liking, how about you giving a go to this my Mor Rasam/Buttermilk Rasam (Mor Kuzhambu)? Heard before or you have not, or your only familiarity is Plain Rasam? I don't know, you have to tell me (Egg Rasam & Nandu Rasam). Whatever or whichever, I hope you won't hold yourself from trying this Mor Rasam/Buttermilk Rasam. Mor or buttermilk basically a replacement for tamarind and for a natural depth of sourness and creaminess. Cooking game on? The game changer instead of plain rasam? 

Ingredients (A)

1 cup masoor dhal - simmer till tender with some water and lightly mash

5 garlic - smashed 

1 tbsp cumin powder

1 tsp black pepper powder

1 tsp turmeric/kunyit powder

1 (about 100) tomato - slice thinly
1/2 liter water

Salt for taste

For tempering (B)

2 green chillies - sliced to 3-4 pieces

1 tsp fenugreek/halba seeds

1 tsp black mustard seeds
2 tbsp oil

1 cup yogurt

2 sprigs spring onion - cut into pieces

Method

Into a pot, add all ingredients listed in A.
Stir and let it simmer till heated through.

For tempering, heat oil and quickly fry all ingredient stated in B except for yogurt and spring onion.

Tip into rasam mixture and off the heat.

Stir in yogurt and spring onion.
Done!