Monday, May 24, 2010

Recipe - Poricha Rasam

Poricha rasam

This is a rasam I learnt from my mother-in-law. It is called poricha rasam as tamarind is not used in this rasam. We usually prepare this rasam in a  Iyachombu (ஈயசொம்பு) ( Iyam is an alloy made of tin and aluminium and rasam made in this vessel is said to taste better)

Tomato (தக்காளி) – 2
Toor dall (துவரம் பருப்பு)  – ½ cup
Turmeric powder (மஞ்சள் தூள்)  - ¼ tsp
Salt (உப்பு) – to taste
Asafoetida (பெருங்காயம்) – ½ tsp
Lots of coriander leaves (கொத்தமல்லி) for garnish
Curry leaves (கருவேப்பில்லை) – 2 sprigs
Ghee (நெய்) – 1 tsp
Mustard seeds (கடுகு) – 1 tsp
Jaggery (வெல்லம்) - 1 /2 tsp

To be ground to a paste
Coriander seeds (தனியா) – 1 tbsp
Channa dall (கடலை பருப்பு) - ½ tbsp
Pepper  (மிளகு)– 8 nos.
Jeera   (சீரகம்)- 1 tsp
Red chillies (காய்ந்த மிளகாய்)  – 2
Oil (எண்ணெய்)  – 2 tsp to roast above

Cut tomatoes into quarters, put in the vessel, add water, salt and haldi and let it boil till the tomato pieces are cooked.
Pressure cook the toor dall and keep it aside.

Add oil to a kadai. Add coriander seeds, channa dall, pepper, jeera one after the other and roast well, Finally add the red chilles and switch off the stove. Let this cool and then run it through a mixie adding little water to make a paste.
Add this paste to the boiled tomato water, let it boil once and then add the cooked toor dall. Add water to bring it to the consistency of rasam. After adding water, just let the rasam boil once.

In a kadai, pour a teaspoon on ghee and when hot, add mustard seeds. When the mustard seeds crackle, add it to the rasam. Add the jaggery.

Add a few sprigs of curry leaves and a lot of coriander leaves.


  1. Wow,mouthwatering recipe. Never tried this version of rasam,thanks for sharing. I used to own a iyachombu and the taste of rasam prepared in iyachombu is awesome.Btw, which road is that in Chennai which is so lush green?:):)

  2. My mom used to do this in olden days in eeya chombu.Eeya paatrams hv all become relics of the past.The recipe seems easy and the outcome promises to be delectable.Will soon have it made and savour it.Thanks

  3. my comment did not come :(

    Vaasanai Mooka tholaikaradhu! Will make it today or tomorrow, relish it and then post a feedback!

  4. @ Chit chat - thank you, :D this is in ashok nagar p t rajan salai

  5. Hi Sun, thank you, will wait for your feedback. Jay happend to come home yday and tasted the rasam :)

  6. @ KParthasarathi - luckily for us Iyachombu is not a relic, my mom uses it even now, and though i happen to make rasam only in weekends i make it a point to use only Iyachombu for rasam. thank u for the comment

  7. chtti...mooku naaku all reacting :) i suppose i could make some, but truly - i wish i could have your version or radhama's !

  8. @ shwetha - radhamma's is ofcos the best, but i feel i am 70% of hers!

  9. Do you think adding a bit of lime juice would add a tang and a flavour?

  10. @ KParthasarathi - adding lemon will make it more like lemon rasam, this ground masala flavour, jaggery and coriander leaves are the special things of this rasam

  11. Ms Lakshmi
    Diffrenciating lemon rasam and Gottu rasam ( flavour of the ghee roasted & ground zeera,peeper,red chilli,Kottha malli verai and jaggery) sounds class.
    Try to suggest a few of your favourite kara madu /Poriyal with these kind of kozambu /rasams .
    You forgot to mention an important caution for cooking with Eeeya sombu. It melts if you are not careful .(Cook with low fire.That's what my momma used to say !)
    Yours truly
    sapattu raman
    ( Have not tasted any Indian food for weeks now!)