poricha rasam recipe /marudhuskitchen

In the middle of diverse South Indian rasam varieties this poricha rasam recipe is quiet unique. In other words its also called poricha satramudhu. Any type of rasam you make has its own speciality and having it gives a soulful satisfaction after a great heavy meal. This is quite a new type of rasam that Iam making this time. Here for this rasam need not add any tamarind only the tartness from the tomatoes is all enough.The recipe was from my friend and its their family recipe. They told that they make this special rasam during

viratham time when not using tamarind. Ingredients roasted for rasam powder is something different like we add coconut grated which we will not add it for making rasam. Tomatoes should be tart enough to give the rasam the exact tang for this poricha rasam recipe. Freshly roasted spices gives all the special taste for this rasam. I use garlic in most of my rasam variations but for this its not at all needed. Its a very simple rasam to make with hot rice and a simple papadam will do.

poricha rasam recipe /marudhuskitchen

INGREDIENTS:

To roast and grind:

Kadala paruppu/bengal gram dal – 2 tsp
Pepper/milagu – 1 tsp
Redchillies/varamilaga – 4
Coriander seeds – 2 tsp
Coconut grated/thengai thiruvalam – 1 tbsp
Oil – 1 tsp

For making rasam and tadka:

Ripe tomatoes/thakkali – 4
Green chillies slit – 2
Some curry leaves and chopped coriander
Asafoetida/hing – 1/4 tsp
Mustard/kadugu – 1/2 tsp
Ghee/oil – 1 tsp
Salt to taste
Water – half litre

METHOD:

1.Take a kadai add oil fry all the roast and grind ingredients till nicely done cool and grind to a powder and keep.
2.Take a pan add half litre of water and let it boil.
3.Now add chopped tomatoes to a mixer jar make puree add this to boiling water, then add slit green chillies and needed salt.
4.Let it boil for for some three minutes.

5.Then add the powder to it and let it boil for another two minutes.
6.Make tadka in a pan with ghee make mustard to splutter with hing and curry leaves add this to boiling rasam and switch off.
7.Add some chopped coriander and serve with white rice.

Some more rasam recipes:

Dates rasam / pericham palam rasam

beetroot rasam recipe /rasam without dal

pineapple rasam south indian / Annasi rasam recipe

thippili rasam recipe (long pepper/arisithippili)

poricha rasam recipe /marudhuskitchen

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Total Time 10 minutes mins

Course Main Course, Soup

Cuisine Indian, SouthIndian

Servings 4

Ingredients

  

To roast and grind:

• Kadala paruppu/bengal gram dal - 2 tsp
• Pepper/milagu - 1 tsp
• Redchillies/varamilaga - 4
• Coriander seeds - 2 tsp
• Coconut grated/thengai thiruvalam - 1 tbsp
• Oil - 1 tsp

• Ripe tomatoes/thakkali - 4
• Green chillies slit - 2
• Some curry leaves and chopped coriander
• Asafoetida/hing - 1/4 tsp
• Mustard/kadugu - 1/2 tsp
• Ghee/oil - 1 tsp
• salt to taste
• Water - half litre

Instructions

 

• Take a kadai add oil fry all the roast and grind ingredients till nicely done cool and grind to a powder and keep.

  2.Take a pan add half litre of water and let it boil.

  3.Now add chopped tomatoes to a mixer jar make puree add this to boiling water, then add slit green chillies and needed salt.

  4.Let it boil for for some three minutes.

  5.Then add the powder to it and let it boil for another two minutes.

  6.Make tadka in a pan with ghee make mustard to splutter with hing and curry leaves add this to boiling rasam and switch off.

  7.Add some chopped coriander and serve with white rice.
  

Notes

Tartness come only from the tomatoes so choose to add the tomatoes that a tart enough.
I have not added turmeric powder if you need nice colour add one.
Have to fry the rasam powder ingredients nicely golden so that we get nice porcha rasam.

Keyword rasam, soup