You return home late and feel like having a hot southindian rasam? Then this one is for you!
Cooking time 6 minutes.
Serves 2.
Ingredients
Tomato -2 nos.
Sambhar podi – 2teaspoons.
Salt -to taste.
For the powder
1. Toor dal – 1 tea spoon.
2. Jeera -1 tea spoon.
3. pepper – 1 tea spoon.
For garnishing
Chopped coriander leaves 2 twigs,
1/2 teaspoon mustard seed,
1 teaspoon ghee.
Method
Dry roast the ingredients for the powder and grind to a smooth powder.
Cut tomato into small pieces put in 2 cups of water, add Sambhar podi, salt and bring to boil. Boil till tomato is cooked. Add the grinded powder and 1/2 cup water and bring to boil. Garnish it with coriander leaves and mustard seeds fried in ghee.
Microwave method
In a microwave safe container place the chopped tomatoes and micro high for a minute. Add 2 cups water, sambhar powder and salt. micro high for 4 minutes. Add the powder and micro high for 1 more minute. Garnish with corianderleaves and mustard seeds fried in ghee.
Transfer to a serving bowl and serve hot with rice or in mugs.
Note
The powder can be prepared in larger quantities ( say a cup full of each ingredient) and can be added almost to all south indian rasam before garnishing. So that it will give a special taste to all rasams.
Hello
i like this recipe.I will try it immediately.
Your iyengar special recipes are very interesting.
you please add some old recipes our patti’s recipes.
Thanks a lot.
Dear Latha,
I stumbled upon your blog spot by accident. Being a toddler in cooking, i am very interested in learning to make authentic brahmin food. I stay in Yangon, away from my in-laws, so i thought why not try searching the net for some iyengar recipes and i must say that i am more than happy to come across your blog site!!
Now coming to poricha rasam, in my mom in-law’s poricha saathumadhu version, she does not use any sambar powder. Only roasts and grinds grinds (3/4th-1 tbsp chana dhal with 8-10 pepper corns, 2 red chillies) along with a tablespoon of coconut. Her sisters (who are euqally good cooks) though do not squeeze lime, but i like her version the best! Why is this saathumadhu called poricha saathumadhu, what does poricha mean?She finally squeeses lime in the end. Its quite yummy. I am amazed at the number of variations each household comes up, gives us more and more varieties to make!!
Take care.
Cheers
Neeru
Hi mrs, latha i recently saw ur blog .u have a nice blog. wow all recipes r awsom.thankyou for sharing ur recipes.post more .
very very useful this site. thank you very much mami.
rasam is very tasty.thank you for the recipie.
Thanks for this post. Its not often you can find a recipe by googling a word your iyengar grandmother used.
I never knew you could use sanbar posi to make poritha sathamadu
Viji
today i prepared the rasam. It was very tasty and I loved it
I’d tasted this, really good and I loved it.
ya nice