Ingredients:
Tamarind-Size of a large lemon
Tomato-2
Curry Leaves-a sprig
Coriander Leaves-3tbs Finely Chopped
Oil-1tbs
Mustard Seeds-1/2tsp
Urad dhal-1/2tsp
Methi Seeds-1/4tsp
Cumin Seeds-1/2tsp
Hing-1/4tsp
Salt-to taste
For The Powder:
Coriander Seeds-1tsp
Black Pepper Corn-1tsp
Red Chilly-4
Channa Dhal-1tbs
Grated Coconut-2tsp
Procedure:
1. Wash and soak tamarind in 1 cup of water.
2. Dry roast channa dhal, coriander seeds, pepper, red chilly and transfer it to a mixie jar.
3. Dry roast grated coconut and add it to the jar.
4. Grind the contents to a coarse powder.
5. Mash tomatoes in half cup of water.
6. Extract two juices out of tamarind. Add the crushed tomatoes, ground powder and mix well.
7. The total rasam roughly measures 6-7cups.
8. Heat oil and splutter mustard, urad dhal, cumin, methi and hing.
9. Add curry leaves and pour the rasam mixture.
10. In the serving bowl, add salt and coriander leaves.
11. When the rasam bubbles up and starts boiling, switch off flame and pour the rasam into the prepared bowl. Cover with lid.
12. Serve it with hot rice and papad.
wow delicious and yummy rasam Gayathri…luks so tempting.
Wow flavourful and yummy rasam
That looks really comforting…spicy rasam with hot rice makes a delicious combo.
very delicious rasam..love to have it anyday
wow….
looks perfect and very tempting 🙂
Looks perfect and tempting …wish to have it
I too make like this but dont add coconut. will try this version soon.
Super comforting rasam, i can survive for many days with it..
Looks tempting…yummy rasam…
Poricha Rasam is new to me.. super comforting..
Krithi’s Kitchen
Event: Serve It – Festival Potluck
I am curious to know how is this rassam different from the regular fair.Is it the absence of arhar daal which makes it different? Whatever is the difference I have to say that I am tempted to make this with rice very soon.Loved it !!!
Very excellent color…perfect with hot rice and potato fry…
This rasam is good but my mother makes makes poricha rasam which is different. This is made usually on dwadasi the next day to ekadesi. It is said that as in those days people used to fast completely on ekadesi they used to consume this rasam without tamarind. Here goes the recipe
Tuar dal – 1/2 cup (boiled and mashed )
Salt – to taste
mustard – 1 tsp
ghee – 1 tsp
coriander leaves – to decorate.
Fry and make powder
Tuar dal – 1 tsp
urad dal – 11/2 tsp
red chilli – 2
pepper – 1 tsp
jeera – 1 tsp
fresh cocanut – 3 tablsp.
This can be ground into a smooth paste with water.
Add the paste to the coked tuar dal, add 3/4 ltr of water,salt and bring to boil. Finally give seasoning and garnish with coriander. This rasam is also too good o rainy days. Best accompaniement is fried appalam.