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- Poritha Rasam (Spicy Lentil Rasam)
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PrintPORITHA RASAM (SPICY LENTIL RASAM)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Spice Paste: Fry the coriander seeds, cumin seeds, peppercorns, red chilli, black gram dhal and asafetida in 2 teaspoon oil.
- Add the grated coconut and grind to a fine paste using very little water.
- Heat 2 teaspoon ghee in a pan and add all the ingredients for tempering.
- When the mustard seeds splutter, add the cooked dhals, tomato, turmeric powder, 2 cups water, and salt. Simmer for a few minutes.
- Mix in the spice paste and simmer for 3 - 5 minutes for the flavours to blend.
- Add the lime juice and garnish with chopped coriander leaves.
- Serve hot with rice.
INGREDIENTS
- 75 grams red gram dhal, cooked
- 40 grams green gram dhal
- 1 tomato, chopped
- A pinch of turmeric powder
- Salt to taste
- Juice of 1 lime
- A bunch of coriander leaves, chopped fine
Spice Paste
- 1 dry red chilli
- ½ teaspoon black gram dhal
- 1 teaspoon asafetida powder
- 3 tablespoon grated fresh coconut
- 2 teaspoon Cooking oil
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
Tempering
- 1 teaspoon cumin seeds
- 1 teaspoon ghee
- 1 teaspoon mustard seeds
- 1 dry red chilli, halved
- A few curry leaves
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