Poricha Rasam
Having bored of concocting usual tomato rasam with tamarind??? Lets make this simple and delicious rasam without tamarind only with rich flavor of tomatoes and rasam powder. After a great feast for any festivals or house events we make lots of grand dishes and the next day we feel to take rest. Those days,I always prefer to do this Poricha Rasam and serve with sutta appalam. Lets see how to concoct this yummy rasam.
| Servings | 4 |
| Preparation Time | – |
| Cooking Time | 15 mins |
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| Poricha Rasam |
Ingredients:
| Tomatoes | 2 |
| Green Chilli | 1 |
| Salt | to taste |
| Water | 4 Cups |
| Hing | a Pinch |
| Coriander Leaves | Few |
| Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
Ingredients For Grinding:
| Thur dal | 1 teaspoon |
| Grated Coconut(Optional) | 1 teaspoon; |
| Red Chilli | 1 |
| Pepper | 1/4 teaspoon |
| Cumin Seeds | 1/4 teaspoon |
| Ghee | 1 teaspoon |
Ingredients For Seasoning:
| Ghee | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Curry leaves | Few |
Method:
- Heat ghee in a pan and add the grinding ingredients. Fry it till the thurdal becomes slight brown color. Remove from heat and add it to a mixer along with coconut and allow them to cool off
- Heat another teaspoon of ghee and add mustard seeds.
- When the mustard seeds starts to sputter, add curry leaves and fry for 20 seconds and remove from flame
- In a separate vessel, add chopped tomatoes, slit green chillies, salt, hing and 1 cup of water and keep in medium flame till the tomatoes are cooked
- Meanwhile grind the ingredients in the mixer to a fine powder
- When the tomatoes are cooked, add ground powder and add 2 cups of water
- Keep the flame in low and allow the rasam to slightly boil and the froth forms on top of the rasam. Garnish with freshly chopped coriander leaves. Add the seasoned ingredients and remove from flame
- The delicious poricha rasam is ready to serve with hot rice a spoon of ghee
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| Poricha Rasam |
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looks very yumm… comfort rasam all the time..
Mami, Yummy dish. I see you have added jeera in the picture but not mentioned in the ingredients for grinding. Should we add jeera or not to prepare the dry rasam powder?
Hi, we need to add jeera while frying the grinding ingredients. I missed to add that in ingredient list. I will update it. Thanks.
Good tomato soup
Thank you mami. this is a blessing in disguise for all of us. Thanks for sharing this simple recipe
Very tasty Rasam. Can be prepared in a short time
Superb for digestion n taste buds best
Thanks Hemalatha
Very Good Rasam. I have a question, when the plain annam (rice) is for Neivedhyam we add little ghee on top with paruppu(dal) and offer it as neivedhyam. My question is the rice prepared should without draining water or we can drain the water as normally we do vadichcha sadham(removing the kanji). It is difficulty to understand the right way so my humble request for your answer.
yes any method of preparing rice is fine. We can drain kanji water and then we can offer the rice along with a little dal and ghee for neivedhyam