March 21, 2015

Poricha Rasam

I learned most of the rasam varieties from my brother's wife who is an expert in making them. This is one of her signature recipe. A very soothing and delicious rasam made without tamarind....

 

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How to make Poricha Rasam?

(Serves Four Persons)


Pressure cook 2 tb spoons of thur dal in 2 cups of water to soft and keep aside.

In a kadai heat a tea spoon of ghee.

Fry 1 tb spoon of chana dal, two red chillies and a tea spoon of pepper corn to golden brown.

Then add a tea spoon of fresh coconut and stir for 15 seconds.

Add 1 tea spoon of cumin seed to this roasted items and grind to paste. Keep aside.

In a kadai add 1/2 litre of water with well boiled thur dal and boil well with chopped tomatoes.(2 or 3 tomatoes).



Add salt, turmeric powder and hing powder.

After three  minutes add the paste and mix well.

When it starts giving out the bubbles the rasam is ready. 

Garnish with curry leaves and coriander leaves.

Saute it with mustard seeds,cumin seeds  and serve hot.

 






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2 Comments
Comments
  1. How much toor dhall to add and the please let me know the measurement of water for cooking it.

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