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

Tomato Rasam (Thakkaali Saatramudhu)

Ingredients

Tomato - 2 big (Finely chopped)
Tamarind - Size of small gooseberry
Thoor dhal (thuvaram paruppu) - 1/2 cup
Rasam Powder - 2 teaspoon
Asafoetida powder (perungaayam)
Coriander, Curry leaves
Salt - for taste
Green chilly - 1
Jeera - 1/2 teaspoon
Mustard - 1/2 teaspoon

Cooking of Thoor dhal (thuvaram paruppu)

1. Thoroughly wash the Thoor dhal in water
2. 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
3. Cover the vessel with a plate
4. Add 2 tumblers of water in the pressure cooker
5. Leave the Pressure cooker heated until 3 sounds

Preparation

1. Cook thoor dhal
2. Prepare 2 tumblers of tamarind water by thoroughly sqeezing them
3. Heat the tamarind water in a vessel
4. Add finely chopped tomatoes, salt, asafoetida powder, green chilly
5. Let it boil for 5 minutes
6. Add rasam powder and boiled thoor dhal
7. Let it boil for 3 minutes - until the smell of rasam powder goes away
8. Add 3/4 (Three-Fourth) tumber of water
9. Keep the stove in low flame.
10. Wait till yellow effervescence occupies the top layer completely
11. Turn off the stove
12. In a separate pan, heat ghee and add mustard, jeera. Wait till the mustard bursts.
13. Add this to rasam
14. Finally add coriander and curry leaves

Veppam poo rasam (neem flower rasam)

Ingredients

Tamarind (puli) - size of lemon
Red chilly - 4
Asafoetida (perungaayam) - 1/4 teaspoon
Salt - For taste
Neem flower - 2 teaspoon
Sunflower oil - 2 spoon

Preparation

1. Prepare tamarind water by squeezing and mixing the tamarind in 2 tumblers of water
2. Add salt, asafoetida to the tamarind water and heat it in a vessel for 10 minutes.
3. Turn off the stove
4. Heat sunflower oil in a separate pan and add neem flower, mustard and red chilly. Fry it till they turn black. Add 1/2 tumbler water in this pan and stir. Transfer this to the above vessel and mix.

Jeeragam-milagu saatramudhu (Jeera pepper rasam)

Ingredients

Tamarind (puli) - size of lemon
Pepper - 2 teaspoon
Thoor dhal (thuvaram paruppu) - 2 teaspoon
Jeera - 1 teaspoon
Red chilly - 6
Asafoetida (perungaayam) - 1/4teaspoon
Salt
Ghee - 1 spoon
Mustard, Curry leaves (karuveppilai)

Preparation

1. Grind pepper, Thoor dhal, Jeera, chilly and asafoetida in mixer grinder. Do not grind the mix too nicely.
2. Prepare tamarind water by squeezing and mixing the tamarind in 2 tumblers of water
3. Add salt to the tamarind water and heat it in a vessel for 10 minutes
4. Add the grounded powder to this and continue heating for 3 minutes
5. Add 1 tumbler of water and heat the vessel in low flame till the top layer is full of effervescence. Turn off the stove.
6. Heat the ghee in a separate pan, add mustard and karuveppilai.  Add this to the rasam.

Paruppu saatramudhu (dhal rasam)

Ingredients

Thoor dhal (thuvaram paruppu) - 1/2 cup
Tamarind (puli) - size of lemon
Tomato - 2 (finely chopped)
Asafoetida (perungaayam) - 1/4 teaspoon
Rasam powder - 2 teaspoon
Salt - for taste
Mustard, Jeera, Curry leaves (karuveppilai)
Coriander - finely chopped
Ghee - 1 spoon

Cooking of Thoor dhal (thuvaram paruppu)

1. Thoroughly wash the Thoor dhal in water
2. Put Thoor dhal in a vessel which can be accommodated in a pressure cooker. Add 1 tumbler of water in the vessel
3. Cover the vessel with a plate
4. Add 2 tumblers of water in the pressure cooker
5. Leave the Pressure cooker heated until 3 sounds

Preparation

1. Prepare tamarind water by squeezing and mixing the tamarind in 2 tumblers of water
2. Add the chopped tomato, asafoetida, salt and Rasam powder to the tamarind water and boil them in a vessel for 5 minutes.
3. Mash the cooked Thoor dhal and add it to the above
4. Boil for 5 minutes
5. Add 1 tumbler of water, reduce to medium flame and continue heating till yellow effervescence occupies the top layer. Do not boil the rasam, just heat it till effervescent stage.
6. Turn off the stove
7. Heat ghee in a separate pan, add mustard, Jeera and karuveppilai.  
8. Add this to the rasam. Finally add the chopped coriander leaves.

Saatramudhu tastes great when prepared in eeya sombhu (Tin pot)

Do not overheat the eeya sombhu, always cook in medium flame. Reduce to low flame once yellow effervescence starts. Continue heating in low flame till the effervescence occupies the top layer.