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

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

Preparation

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