PORITHA RASAM

Happy to be the part of BM # 13, second day. This rasam is a traditional one , I follow the recipe in the book written by Mrs. Vedavalli Rangachari. I make once in 15 days, everyone love this.

INGREDIENTS

Cooked Toor dal - 1/4 cup
Tomato - 1 big
Cumin seeds - 1/4 tsp
Turmeric powder  one pinch
Ghee, mustard seeds, cumin seeds for tempering
Coriander leaves for garnishing

To Roast and Grind

Urad dal - 1tsp
Pepper corns - 1/2 tsp
Channa dal  1/2 tsp
Red chili  - 1
Hing   - one small pinch
oil for roasting

Method

• Take the ingredients given for dry roasting.

•  Add little oil in a pan and dry roast the ingredients.
  

• Add cumin seeds to the roasted ingredients and ground to a paste.

•  In a pan take cooked toor dal , add one cup of water to that.Add turmeric also.
  

• Add finely chopped tomatoes.

• Tomatoes will be cooked and blend with the dal.

• Add the grounded paste at this stage , add salt too.

• After adding the paste don't boil the rasam too much, when the froth appears switch off the gas, and garnish with coriander leaves.
• Heat ghee in a big spoon or iron spoon throw some mustard seeds and cumin seeds and add to the rasam.

• You can have this like a soup also.

• You can add a pod of garlic also while roasting .
• Add Lemon juice if you want more tangy taste.

Check out the participants in BM # 13.