PORICHA RASAM, how to make Poricha Rasam

This rasam is mostly made for "Srardhams" at homes..because, normally we do not like to use sambar powder or rasam powder...prefer to make things fresh and use...and also, after a wedding or a heavy meal, when you want something to aid easy digestion, this rasam is very apt, just like Pepper rasam and Jeera rasam..of course, there are various rasams....Lemon rasam,,  Kandanthippili rasam
Tomato/soupy rasam, Lemon mysore rasam, Paruppu urundai rasam, Drumstick rasam,
Paruppu rasam, Goddu rasam, Pineapple rasam,  and Veppampoo rasam
For any unknown terms, Please check my Glossary

Ingredients

Tomatoes - 2, chopped

Green chillies - 2, slit

Hing/asafoetida powder - 1/4 tsp

Salt to taste

Roast in 1/2 tsp ghee and powder

Split moong dhal - 2 tsps

Pepper - 1 tsp

Jeera - 1 tsp

Red chillies - 2

Curry leaves - a few

Fresh grated coconut (to be added after switching off)

To Season

Ghee - 1 tsp

Mustard seeds - 1 tsp

For garnishing

Coriander leaves / cilantro - a small heap, chopped

Recipe Cuisine: South Indian; Category: Lunch/Dinner

Prep time: 10 mts; Cooking time: 20 mts

Serves 2-3

Chopped tomatoes and slit green chillies put in a vessel

 Enough water added to bring it to half the level of the vessel, and  salt to taste added

Hing/asafoetida powder also added

Above mentioned ingredients roasted in some ghee

roasting done. switch off

Now, add curry leaves and grated coconut

Powdered

Add a cup of water to the powder and mix well

By now, the rasam has reduced well

   Add the water plus powder to the brim of the vessel. The vessel by itself, holds roughly 4-5 cups of rasam.

Mustard seeds allowed to splutter in ghee

Rasam has become frothy, take care not to let boil. Switch off now.

Add the seasonings

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Categories: Rasams