Dhuvadasi Rasam/Poricha Rasam/Poricha Rasam Recipe /Poricha Saathamudhu – Rasam Without Tamarind, Tomatoes or lemon/ Special Rasam for Fasting days

In South India we make different types of Rasam, but this is, one special type of rasam prepared without tamarind or tomatoes or lemon. This rasam is called the Dhuvadasi Rasam or Poricha Rasam prepared on Dhuvadasai which falls after Ekadasi thithi. Ekadasi vratham is observing total fast [suddha upavasam] on Ekadasi Thithi. After fasting on Ekadasi day, people have a special food or thali called “Dhuvadasi Paranai” which is devised by our ancestors for breaking the fast and balance the acidity levels. So in this Dhuvadasi special meal, tamarind is totally avoided, since tamarind consumed on an empty stomach can cause ulcers and stomach problems. The freshly prepared masala has grated coconut and added to the rasam which is makes this rasam divine. Generally the Dhuvadasi menu consists of Mor Kuzhambu, Poricha Rasam, Nellikkai Thayir Pachadi, Agathi Keerai Poriyal, Poricha Kootu, Sundakkai Vatral fried in ghee, white rice, ghee, mango pickle, yogurt/thayir. I will be posting more of Dhuvadasi recipes in my future post.Do try out this Poricha Rasam and post your comments here. Meanwhile do check out other interesting and lip smacking Rasam Varieties here and other Vegetarian dals/Kootus/Sambar/Kurma varieties here.

Here’s how to make Poricha Rasam with step by step photos…

Ingredients

Thur Dal/Thuvaram Paruppu	½ cup
Turmeric Powder	¼ tsp
Perungayam/Asafoetida/Hing	¼ tsp
Salt	As needed
Coriander Leaves/Cilantro	2 tbsp finely chopped

For Roasting & Grinding

Thur dal/Thuvaram Paruppu	1 tsp
Black Pepper/Milagu	1 tsp
Cumin Seeds/Jeeragam	½ tsp
Dry Red Chillies	2
Grated Coconut	¼ cup
Ground nut oil/Gingelly oil	1 tsp

For Tempering

Ghee	1 tsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Curry Leaves/Karuvepilai	10-12

Preparation Time: 5 minutes                              Recipe Category: Rasam Varieties

Cooking Time: 20-25 minutes                             Recipe Cuisine: Tamil Nadu, Indian

Serves: 6-8

Author: Priya Anandakumar

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

Dhuvadasi Rasam/Poricha Rasam

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam

Pomegranate Rasam/Madhulam Pazham Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi

SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala

Thoothuvalai Rasam/Thuthuvalai Rasam

Kalyana Rasam

Vendhaya Rasam/Fenugreek Seeds Rasam

Kollu Rasam/Horsegram Rasam
Veppam Poo Rasam/Neem Flower Rasam

Method

Wash the thur dal/thuvaram paruppu thoroughly with water. Add 1 ½ cups water to the thurdal and pressure cook for 3 whistles. Since we are going to make rasam we need lot of dal water, so I have added 1 ½ cups of water. After the steam releases, open the lid and mash the dal really well and keep it aside.

For Roasting & Grinding the Masala

Meanwhile add 1 tsp of oil in a pan/kadai. Add thur dal, black pepper, cumin seeds and fry until the nice aroma of the dal arises and the dal color changes a little.

Now add the dry red chillies and fry for few more seconds.

Finally grated coconut and fry for few seconds and switch off the stove.

Let everything cool down, after which add everything to the mixer and grind it to fine paste with required water.

Making Rasam

Add the cooked dal along with 2 cups of water to a pan/kadai/chatti.

Now add required salt, turmeric powder, asafoetida/hing and let it boil for about 4-5 minutes.

Now add the ground masala paste and let it boil for another 5-7 minutes. Adjust the amount of water at this stage. If needed add one more tumbler of water. Add chopped cilantro and let it boil for another minute, now switch off the stove.

For Tempering

Add one tsp of ghee to a pan, splutter mustard seeds, add cumin seeds, curry leaves and let it fry until the curry leaves turn crispy. Now switch off the stove.

Finally add the tempering to prepared rasam.

Yes, delicious, and healthy Poricha Rasam is ready to be enjoyed.

Finally garnish with chopped cilantro and serve it hot with steam cooked rice.

Suggestions:

I have not added tomatoes to this rasam, but you can add two tomatoes boil it well, mash it and add it to the cooked dal.

Adjust the spice level according to your family needs; I added 4 red chillies as they were not spicy. But if the red chillies are spicy, you can just 2 of them.

For tempering use only ghee, which makes this rasam divine and heavenly.

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