Poricha saatramudhu (Poricha rasam)


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
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

  1. In a pan, heat sunflower oil
  2. Add asafoetida, urid dhal, bengal gram, red chilly and pepper
  3. Roast till they turn golden brown
  4. Allow it to cool
  5. Add this to a mixie container
  6. Add jeera to the container and grind it finely


  1. Cook thoor dhal
  2. In a vessel, add and thoroughly mash the cooked thoor dhal and add 2 tumblers of water
  3. Add chopped tomato and salt
  4. Allow to boil for 5 to 7 minutes
  5. Add the grinded ingredients to this vessel and mix thoroughly
  6. Allow to boil for 5 minutes
  7. Add 1 tumbler of water
  8. Keep the stove in low flame
  9. Heat till yellow effervescence occupies the top layer
  10. In a separate pan, heat ghee and add mustard, curry leaves. Allow mustard to burst
  11. Add this to rasam


  1. Super.....am going to try this

  2. Good explanation. Thanks for the nice recipe. I shall try this tomorrow

  3. Very Nice Explanation of the Recipe.
    Thank You

  4. Lovely... Thanks for the recipe..I was searching for this recipe for very long time...thanks for reminding us such traditional tasty recipes

  5. hi, 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!

  6. we add cocounut in the masala to grind.

  7. Puli vaendaama is tamarind not necessary

    1. Tamarind is not used for poricha saatramudhu Aparnaa

  8. You 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

  9. Can we add cocunut while grinding ??

  10. Thanks for the recipe. I was thinking why you didn't add coriander seeds... Can we add coriander seeds and coconut while frying? Thanks.

  11. Thanks for the recipe. I was thinking why you didn't add coriander seeds... Can we add coriander seeds and coconut while frying? Thanks.

    1. Coconut can be added if you like the taste. Coriander seed need not be added for poricha saatramudhu.

  12. I tried this and it came out well.. thanks a lot.......

  13. Simply said, tried and came out really well. Kudos to you.

  14. Just tried. Really very yummy. Thank you very much.

  15. Very nice i tried without tomatoes.
    It came out well

  16. Can we add lime juice to it

  17. translation to tamil is not up to the msrk

  18. translation to tamil is not up to the mark