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?
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
Pulse grind
Rasam
To temper
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
