Poricha Rasam or Saathamudhu is a dal soup without tamarind generally made for Dwadasi. A very mild, delicious Rasam variety just with the tanginess of tomato along with freshly ground spices.
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.
Ekadashi & Dwadashi:
Ekadashi fasting is observed on every 11th Tithi in Hindu calendar. There are two Ekadashi fasting in a month, one during Shukla Paksha and another during Krishna Paksha. Devotees keep strict fast on Ekadashi day and break the fast on next day only after sunrise. Eating of all type of grains and cereals is prohibited during Ekadashi fasting.After the Ekadashi, the next day is known as Dwadashi day. Because of the whole day fasting on Ekadashi, our body might have build up some acidity so on dwadashi day, we have to cook very gentle menu. Generally we make More kuzhambu, Poricha Rasam, Agathi keerai Poriyal or Poricha Kootu, nellikai (Gooeberry) Pachadi.
Not only for Dwadashi, we can make this yummy and simple Poricha Rasam anytime. Its a sathvik food (without much spice or masala or dominating with tamarind) and hence so good for health. Lets see how to make this Poricha Rasam.
Poricha Rasam or Saathamudhu is a dal soup without tamarind generally made for Dwadasi. A very mild, delicious Rasam variety just with the tanginess of tomato along with freshly ground spices.
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
Video
Notes
Instead of grinding, we can just add broken red chili, green chili, ginger, hing and make this poricha rasam
Adding jaggery enhances the flavor. We can add 1 tablespoon jaggery at the end which will bring out the tanginess of tomato and makes the rasam even more tastier.
We can grind the tomatoes and add the pulp instead of chopped tomatoes.
Rasam should not boil for long time. After adjusting water and adding tempering, let the rasam be in flame till a frothy layer forms on top and then switch off the flame
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Method with Step by Step Pictures:
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
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?
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.
Poricha Saathamadhu Iyengar style is done by grinding Urad Dhal, Pepper corns, Jeera, coconut and red chillies; No tomatoes and tamarind to be used. This is not Poricha Saathamadhu that is made for Dwadasi
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
Poricha Saathamadhu Iyengar style is done by grinding Urad Dhal, Pepper corns, Jeera, coconut and red chillies; No tomatoes and tamarind to be used. This is not Poricha Saathamadhu that is made for Dwadasi
Thanks Krishna.. i will try this as well.