Poricha Rasam/ Poritha Rasam

Author: kittymatti / Labels:

Poricha Rasam
Photo courtesy: My parents

This is the rasam without tamarind in it... This is my granny olly and mom's recipe.


For the masala:
1 tsp channa dal
1 red chilli
1/4 tsp black peppercorns
1/4 tsp jeera
2 tsp coconut gratings
Fry the above ingredients with 1 tsp oil and make a fine paste.
2 tomatoes
hing 4 dashes
turmeric 1/4 tsp
salt to taste
3 tbsp toor dal
1 tsp oil
1/2 tsp jeera seeds
1 sprig curry leaves

Cook toor dal. Mash and keep aside. Puree the tomatoes. Boil 2 cups of water with salt, hing, turmeric. Add the toamto puree. Boil well for 5 minutes. Add the paste and boil till the raw smell goes. Add dal and stir. Add more water if required to bring it to rasam consistency. In a pan fry jeera and curry leaves with some oil. Garnish rasam with jeera, curry leaves.


Ann said...

Kudos to you! first person I ever know who had 11 types of rasam!!

kittymatti said...

Thnx Annie dear...!

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