Subbus Kitchen

menu icon
go to homepage
  • Home
  • Recipe Index
  • About Us
  • Contact Us

search icon
Homepage link
  • Home
  • Recipe Index
  • About Us
  • Contact Us

×
Home » Recipes » Rasam

Poricha Rasam

Last Updated On: Apr 17, 2020 by Sowmya Venkatachalam

Jump to Recipe Jump to Video Print Recipe
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.

Table of Contents

Toggle
      • Ekadashi & Dwadashi:
      • Other Rasam Varieties to Try:
    • Recipe Card:
  • Poricha Rasam | Poricha Saathamudhu | Dwadasi Samayal
    • Ingredients
      • For Grinding
      • For Tempering
    • Instructions 
    • Video
    • Notes
    • Nutritional Info
    • Method with Step by Step Pictures:

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.

Other Rasam Varieties to Try:

  1. Pineapple Rasam
  2. Andhra Pepper Rasam
  3. Raw Mango Rasam
  4. Tomato Rasam (Nataraj Iyer Rasam)
  5. Gooseberry Rasam
  6. Kollu Rasam

Recipe Card:

Poricha Rasam | Poricha Saathamudhu
Pin Recipe

Poricha Rasam | Poricha Saathamudhu | Dwadasi Samayal

Course: Rasam
Cuisine: Indian, South Indian, Tamilnadu
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 people
Calories: 85kcal
Author: Sowmya Venkatachalam
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.
Print Recipe

Ingredients

  • 2 Tomato Roughly Chopped
  • 1 Green Chili
  • 1 teaspoon Salt As Needed
  • 4 Cups Water
  • ¾ teaspoon Asafoetida (Asafetida / Hing)
  • Coriander Leaves For Garnishing

For Grinding

  • 1 teaspoon Toor Dal (Pigeon pea)
  • 1 teaspoon Grated Coconut
  • 1 Red Chili
  • ¼ teaspoon Peppercorns
  • ¼ teaspoon Cumin Seeds
  • 1 teaspoon Ghee (Clarified butter)

For Tempering

  • 1 teaspoon Ghee (Clarified butter)
  • 1 teaspoon Mustard Seeds
  • Few Curry Leaves

Instructions 

  • 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

  1. Instead of grinding, we can just add broken red chili, green chili, ginger, hing and make this poricha rasam
  2. 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.
  3. We can grind the tomatoes and add the pulp instead of chopped tomatoes.
  4. 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

Nutritional Info

Nutrition Facts
Poricha Rasam | Poricha Saathamudhu | Dwadasi Samayal
Amount Per Serving
Calories 85 Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 13g4%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

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
Poricha Rasam
Poricha Rasam

 

Love the Recipe? Share with Everyone
   213   
213
Shares

More Rasam

  • Hotel Style Rasam Recipe
    Hotel Style Rasam | Restaurant Style Rasam (with Garlic)
  • Coconut Milk Rasam
  • Udupi Tomato Rasam | Udupi Saaru Recipe
    Udupi Tomato Rasam | Udupi Saaru Recipe
  • Kollu Rasam
    Kollu Rasam | Horsegram Rasam Recipe
About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

Learn more →

Latest Recipes

  • Saamai Paal Payasam Recipe | Indian Millet Dessert Recipe
  • Creamy cucumber kheer (vellarikkai payasam) served in a bowl, topped with ghee-roasted cashews and raisins.
    Cucumber Kheer Recipe | Vellarikkai Payasam Recipe
  • Khandvi
  • Delicious bowl of Thakkali Kuzhambu (South Indian tomato curry) served with idli, garnished with fresh coriander leaves, and accompanied by a side of crispy dosa.
    Thakkali Kuzhambu | Tomato Kurma Recipe
  • Traditional South Indian Ulundhu Kanji (Urad Dal Porridge) served in a bowl, garnished with spices and a smooth, creamy texture.
    Ulundhu Kanji | Ulutham Kanji | Urad Dal Porridge
  • Golden brown, crispy Poha Vada served on a plate, garnished with fresh coriander and accompanied by green chutney. The vadas have a crunchy exterior with a soft, spiced flattened rice (poha) filling.
    Crispy Poha Vada (Aval Vadai) Recipe

Footer

↑ Back to Top

Links

  • Home
  • Recipe Index
  • About Us
  • Privacy Policy
  • Contact Us

Copyright © 2024 Subbus Kitchen | Managed by HostMy.Blog

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required