Poricha rasam | Poricha Sathamudhu

Poricha rasam | Poricha Sathamudhu | iyengar style rasam | Saathamudhu | Sathuamudhu poritha rasam | south Indian rasam recipe | healthy rasam step-by-step pictures, and video recipe. Check out the Poricha Sathamudhu video and If you like the video pls SUBSCRIBE to my channel

Poricha THAKKALI RASAM

Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. Instant rasam is super easy to make, without many ingredients rasam can be prepared within 20 minutes. Freshly ground rasam powder gives an aromatic flavor to rasam

Can I skip the coconut?

Coconut gives an aromatic flavor to the rasam. I would highly recommend that. Roasting coconut is optional. If you are using frozen coconut,  thaw then add. 

DO I NEED THIS MANY TOMATOES?

Yes, the sourness of this rasam is mainly from tomatoes. If you are adding tamarind reduce tomatoes.

CAN I ADD cooked DAL?

Yes, you can add cooked dal but in that case, increase the spice powders accordingly

SHOULD I BOIL THE RASAM FOR A LONG TIME?

No, avoid boiling the rasam for a long time, always cook rasam till you see a frothy boil then turn off the stove

CAN I MAKE VEGAN poritha RASAM?

Yes, skip ghee and make rasam or you can also use vegan butter

How to dry curry leaves

curry leaves fresh for months

How to make homemade tamarind paste

Thakkali thokku

Ghee

Other rasam recipes in TMF

Ingredients

To roast

1 tsp cumin seeds 1/2 tsp oil 1 tbsp toor dal 1/2 tsp urad dal 1 tsp chana dal Red chili 1 1 tsp pepper

Pulse grind

300 g tomatoes

Rasam

4 cups water 1/2 tsp asafoetida Required salt 2 green chilli 1/4 tsp turmeric powder Coriander leaves few Curry leaves few

To temper

1 tsp ghee 1/2 tsp mustard seeds, Fenugreek seeds few 1 tsp cumin seeds 1/2 tsp asafoetida Freshly crushed pepper

How to make poricha rasam with step-by-step pictures 

• First, add oil and heat

• Furthermore add toor dal, chana dal, urad dal, and red chilli; mix well and roast till dal  starts to change color

• add pepper and cumin seeds; roast till they change color and turn aromatic

• furthermore add coconut and cool

• coarse grind rasam powder

• pulse grind tomato and transfer to a wide vessel

• furthermore add water, green chilli, turmeric powder, and required salt; mix well 

• cook on a medium flame for 12 minutes or until turns frothy boil and the raw smell goes off

• add coriander and curry leaves; mix well

• turn down to low- medium flame 

• add rasam powder; give a quick mix

• furthermore add water and asafoetida; mix well and bring the frothy boil

• turn off the stove
• add ghee to a tadka pan

• furthermore add mustard seeds, fenugreek seeds, and cumin seeds; let them splutter

• add asafoetida and crushed pepper; mix well

• transfer and serve warm

Print Recipe

5 from 2 votes

Poricha rasam

iyengar style rasam

Ingredients

To roast

• 1 tsp cumin seeds
• 1/2 tsp oil
• 1 tbsp toor dal
• 1/2 tsp urad dal
• 1 tsp chana dal
• Red chili 1
• 1 tsp pepper

Pulse grind

• 300 g tomatoes

Rasam

• 4 cups water
• 1/2 tsp asafoetida
• Required salt
• 2 green chilli
• 1/4 tsp turmeric powder
• Coriander leaves few
• Curry leaves few

To temper

• 1 tsp ghee
• 1/2 tsp mustard seeds
• Fenugreek seeds few
• 1 tsp cumin seeds
• 1/2 tsp asafoetida
• Freshly crushed pepper

Instructions

• First, add oil and heat
• Furthermore add toor dal, chana dal, urad dal, and red chilli; mix well and roast till dal  starts to change color
• add pepper and cumin seeds; roast till they change color and turn aromatic
• furthermore add coconut and cool
• coarse grind rasam powder
• pulse grind tomato and transfer to a wide vessel
• furthermore add water, green chilli, turmeric powder, and required salt; mix well
• cook on a medium flame for 12 minutes or until turns frothy boil and the raw smell goes off
• add coriander and curry leaves; mix well
• turn down to low- medium flame
• add rasam powder; give a quick mix
• furthermore add water and asafoetida; mix well and bring the frothy boil
• turn off the stove
• add ghee to a tadka pan
• furthermore add mustard seeds, fenugreek seeds, and cumin seeds; let them splutter
• add asafoetida and crushed pepper; mix well
• transfer and serve warm

Video