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5 from 2 votes

Poricha rasam

iyengar style rasam

Ingredients

To roast

  • 1 teaspoon cumin seeds
  • 1/2 teaspoon oil
  • 1 tablespoon toor dal
  • 1/2 teaspoon urad dal
  • 1 teaspoon chana dal
  • Red chili 1
  • 1 teaspoon pepper

Pulse grind

  • 300 to matoes

Rasam

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

To temper

  • 1 teaspoon ghee
  • 1/2 teaspoon mustard seeds
  • Fenugreek seeds few
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon 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