Poricha rasam is one interesting variation to regular rasam where tamarind is totally avoided and prepared with crushed tomatoes, dal water and all jazzed up with unsual combination of spice powder. This recipe is little time consuming unless you have everything prepared ahead. Definitely you need dal water which has to be pressured cooked and of course my spice powder version has coconut… and has to be prepared fresh for an fulfilling taste.
Poritha Rasam / Poricha rasam / South Indian Soup / Lentil soup / Sathamudu / Healthy Sathamuthu / Lentil water / Soupy gravy/ பொரிச்ச ரசம்
| Ingredients-1 | |
|---|---|
| 1 teaspoon | Ghee |
| 3 long chilies | Dry red chili |
| 1 teaspoon | Black peppercorns |
| 1/2 teaspoon | Cumin seeds |
| 1 teaspoon | Split black gram (ulundu) |
| 1 teaspoon | Bengal gram (kadala paruppu) |
| 1 tablespoon | Dry coconut flakes/ fresh grated coconut |
| 4 leaves | Curry leaves |
| Ingredients-2 | |
|---|---|
| 2 cups | Toor dal water (parruppu thanni) |
| 1/2 cup | Tomatoes (ripe and juicy) |
| 1/4 teaspoon | Turmeric powder |
| 1/4 teaspoon | Asafoetida powder |
| 1 teaspoon | Salt( as per taste) |
| 1/2 teaspoon | Ghee(for tempering) |
| 5 leaves | Curry leaves |
| 1/2 teaspoon | Mustard |
| 1/2 teaspoon | Cumin seeds |
| 3 teaspoons | Coriander leaves chopped |
| 1/2 cup | Water(only if necessary) |
Lets see how to make this poricha rasam
For the dal water: You can soak little toor dal (1/4 cup or more) and pressure cook with enough water. Drain the water which floats on top of the dal and use the thick dal for making sambar or katti paruppu sadam.
For the spice powder: Heat ghee and start toasting each item given under table -1 one after the other until golden. Take care while toasting coconut as it browns real quick. Let cool and grind them to a coarse texture and keep aside.
For the soup: Heat ghee (table-2) and splutter mustard, cumin seeds and curry leaves. Sprinkle asafoetida, add chopped crushed tomatoes and turmeric powder. Let the tomatoes cook until soft. Now add the dal water along with salt and spice powder. Bring it to one boil, switch off and garnish with coriander leaves. Serve with rice and vegetable curries.
Some rasam recipes to try….
- Murungai Keerai rasam
- Tomato rasam
- Lemon rasam
- Milagu rasam
Notes
Yield: 4 adult servings.
1. Do not over boil the rasam, as soon as you see the first boil switch off and transfer to a bowl. Too much boiling will make the powder settle to the bottom and loose all its flavour.
2. Water is optional add only if you think if the consistency is too thick.
3. My spice powder version includes coconut which of course is a must for any poricha variety. You can avoid if you want to keep it healthy.
4. Toasting and tempering is made with ghee to give good flavour. You may also use regular cooking oil.
Comments
3 responses to “Poricha Rasam – Sathamudhu”
hi mullai this rasam is nice and superb.
I tried this today and came out very well.Thank u.
Look so good.So no need of tamarind.Instead we have to use more tomatoes for pulippu.Right mullai.