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)

 Ingredients:

  

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.