Poricha saatramudhu (Poricha rasam)
Ingredients
Thoor dhal - (thuvaram paruppu) - 1/2 cup
Urid dhal (Ulutham Paruppu) - 1 tablespoon
Bengal gram (kadalai paruppu) - 1 teaspoon
Pepper (milagu) - 1 teaspoon
Red chilly - 3
Asafoetida
Salt
Jeera - 1/2 teaspoon
Tomato - optional (1 medium size)
Sunflower oil - 1 teaspoon
Ghee - 1/2 teaspoon
Curry leaves
Cooking of Thoor dhal (thuvaram paruppu)
Thoroughly wash the Thoor dhal in water
Put Thoor dhal in a vessel which can be accommodated in a pressure cooker. Add 1 tumbler of water in the vessel. Add a pinch of turmeric powder
Cover the vessel with a plate
Add 2 tumblers of water in the pressure cooker
Leave the Pressure cooker heated until 3 sounds
Grinding of ingredients
- In a pan, heat sunflower oil
- Add asafoetida, urid dhal, bengal gram, red chilly and pepper
- Roast till they turn golden brown
- Allow it to cool
- Add this to a mixie container
- Add jeera to the container and grind it finely
Preparation
- Cook thoor dhal
- In a vessel, add and thoroughly mash the cooked thoor dhal and add 2 tumblers of water
- Add chopped tomato and salt
- Allow to boil for 5 to 7 minutes
- Add the grinded ingredients to this vessel and mix thoroughly
- Allow to boil for 5 minutes
- Add 1 tumbler of water
- Keep the stove in low flame
- Heat till yellow effervescence occupies the top layer
- In a separate pan, heat ghee and add mustard, curry leaves. Allow mustard to burst
- Add this to rasam
Very nice
ReplyDeleteSuper.....am going to try this
ReplyDeleteGood explanation. Thanks for the nice recipe. I shall try this tomorrow
ReplyDeleteVery Nice Explanation of the Recipe.
ReplyDeleteThank You
Lovely... Thanks for the recipe..I was searching for this recipe for very long time...thanks for reminding us such traditional tasty recipes
ReplyDeletehi, you have mentioned that Tomato is optional under Ingredients, but the Preparation calls for adding chopped tomatoes. Could you please clarify how many small or medium size tomatoes are required, thanks a lot, I want to try this out as the pictures make me salivate!
ReplyDelete1 medium size tomato is sufficient, Vaishnavi
Deletewe add cocounut in the masala to grind.
ReplyDeletePuli vaendaama is tamarind not necessary
ReplyDeleteTamarind is not used for poricha saatramudhu Aparnaa
DeleteYou have mentioned tumbler as a measure; how many millimeters is a tumbler? It would be nice if you can also mention the number of people the recipe can serve
ReplyDeleteCan we add cocunut while grinding ??
ReplyDeleteThanks for the recipe. I was thinking why you didn't add coriander seeds... Can we add coriander seeds and coconut while frying? Thanks.
ReplyDeleteThanks for the recipe. I was thinking why you didn't add coriander seeds... Can we add coriander seeds and coconut while frying? Thanks.
ReplyDeleteCoconut can be added if you like the taste. Coriander seed need not be added for poricha saatramudhu.
DeleteI tried this and it came out well.. thanks a lot.......
ReplyDeleteSimply said, tried and came out really well. Kudos to you.
ReplyDeleteAdded coconut
ReplyDeleteJust tried. Really very yummy. Thank you very much.
ReplyDeleteVery nice i tried without tomatoes.
ReplyDeleteIt came out well
Can we add lime juice to it
ReplyDeletetranslation to tamil is not up to the msrk
ReplyDeletetranslation to tamil is not up to the mark
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