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Poricha Rasam | Poricha Saathamudhu
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3.5 from 12 votes

Poricha Rasam | Poricha Saathamudhu | Dwadasi Samayal

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Rasam
Cuisine: Indian, South Indian, Tamilnadu
Servings: 4 people
Calories: 85kcal
Author: Sowmya Venkatachalam


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

For Grinding

  • 1 tsp Toor Dal (Pigeon pea)
  • 1 tsp Grated Coconut
  • 1 Red Chili
  • 1/4 tsp Peppercorns
  • 1/4 tsp Cumin Seeds
  • 1 tsp Ghee (Clarified butter)

For Tempering

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


  • 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



  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


Calories: 85kcal | Carbohydrates: 13g | Protein: 5g | Fat: 1g