Poritha Rasam recipe
Tomatoes 2-3 washed & chopped
Pepper 1/2 t-spoon
Cumin seeds 1/4 t-spoon
Red Chilli 1
Hing a small pinch
Thuvar dhall 1/2 cup
Urad dhall 1 t-spoon
Channa dhall 1/2 t-spoon
Turmeric 1/4 t-spoon
Curry leaves a few
Ghee 1/2 t-spoon
Salt 3/4 t-spoon
Cook thuvar dhall with turmeric, with 2 cups of water.
Fry urad dhall, channa dhall, pepper and red chilli in
little oil.
Wet grind the above with cumin seeds.
Mix the masala with the cooked thuvar dhall and let it
boil for sometime.
Heat some ghee, splutter mustard, then add hing, and
curry leaves and add this to the rasam.
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