Poricha Rasam

This is the first time, I am trying poricha rasam. When I was going through a recipe book, I saw this recipe. The recipe was so simple. So I just tried it for a change. It was so nice. We had it with roasted papad. My daughter felt that it was hot. So if preparing for kids, just reduce the amount of red chilly.




Ingredients:
Tamarind-Size of a large lemon
Tomato-2
Curry Leaves-a sprig
Coriander Leaves-3tbs Finely Chopped
Oil-1tbs
Mustard Seeds-1/2tsp
Urad dhal-1/2tsp
Methi Seeds-1/4tsp
Cumin Seeds-1/2tsp

Hing-1/4tsp
Salt-to taste

For The Powder:
Coriander Seeds-1tsp
Black Pepper Corn-1tsp
Red Chilly-4
Channa Dhal-1tbs
Grated Coconut-2tsp


Procedure:
1. Wash and soak tamarind in 1 cup of water.
2. Dry roast channa dhal, coriander seeds, pepper, red chilly and transfer it to a mixie jar.
3. Dry roast grated coconut and add it to the jar.
4. Grind the contents to a coarse powder.
5. Mash tomatoes in half cup of water.
6. Extract two juices out of tamarind. Add the crushed tomatoes, ground powder and mix well.
7. The total rasam roughly measures 6-7cups.
8. Heat oil and splutter mustard, urad dhal, cumin, methi and hing.
9. Add curry leaves and pour the rasam mixture.
10. In the serving bowl, add salt and coriander leaves.
11. When the rasam bubbles up and starts boiling, switch off flame and pour the rasam into the prepared bowl. Cover with lid.
12. Serve it with hot rice and papad.

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