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Poricha Saatramudhu

2 years ago

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 Piping hot rasam!
This rasam is the perfect curry when it's pouring buckets outside!
poricha-rasam-hf
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Course Side Dish
Cuisine American
Servings
people
MetricUS Imperial
Ingredients
Course Side Dish
Cuisine American
Servings
people
MetricUS Imperial
Ingredients
poricha-rasam-hf
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Rinse the thoor dal well.
  2. Put the dal in a pressure cooker, pour three cups of water and a pinch of turmeric and cook until the pressure cooker whistles three times.
  3. Roast the urad dal, hing, Bengal gram, red chilies and pepper in the oil until they turn golden brown.
  4. Allow the mixture to cool and stir in the jeera.
  5. Once it’s cooled, grind the mixture to a smooth paste in a grinder.
  6. Once the thoor dal is cooked, Pour two cups of water into it and add the tomatoes and a pinch of salt to it.
  7. Cook this mixture for five minutes.
  8. Stir in the ground paste.
  9. Cook for five minutes on a low flame.
  10. In another pan, fry the mustard and curry leaves in the ghee.
  11. Add the mustard and curry leaves to the rasam.
  12. Serve hot!
Recipe Notes

Products we recommend with this Recipe:
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Pressure Cookers Online India


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