Hi, I am Bharga Venkat. I am a frequent visitor of bawarchi.com and love the recipes listed in it. I would like to contribute recipe and hope everyone likes it.
I am currently in the US. I am a pucca chennaite and rasam is one of the must haves in south Indian daily menu. This poricha rasam, is my mothers specialty, and is great to have as an appetizer.
channa dal - 1tbsp
urad dal - 1 tbsp
pepper + jeera - 3/4 tsp(together only)
chillies (red) -
coconut(scraped) - 1 tsp
Toor dal water - 1 cup
Curry leaves, asafoetida, mustard seeds and jeera for seasoning.
Salt to taste
Method
Fry the dals and pepper, jeera in ghee and grind to a fine powder.
Take dal water( boil toor dal with water and take only the water) and
add tomato, asafeotida, salt.
Boil this for 5-7 minutes.
Then add prepared powder. Allow to boil for another 5 minutes.
Finally season with roasted mustard, curry leaves and jeera (in ghee).
This goes great with rice and any curry.
Hope you enjoyed this recipe. This is my first recipe
sent to bawarchi.com and would like to contribute a
lot more.
