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Posted by on May 4, 2007 in South Indian Rasams | 0 comments

Poritha Rasam


• 1/2 cup Arhar Dal
• 1 tsp Urad Dal
• 1/2 tsp Channa Dal
• 1/2 tsp Pepper
• 1/4 tsp Cumin seeds
• 1 Red Chili
• 1/4 tsp Turmeric
• 1/2 tsp Ghee
• Salt to taste
• 2-3 Tomatoes( washed & chopped )
• Hing a small pinch
• Curry leaves a few


1. Cook Arhar Dal with turmeric, with 2 cups of water. 
2. Fry urad Dal, channa Dal, pepper and red chili in little oil. Wet grind the above with cumin seeds.
3. Mix the masala with the cooked Arhar Dal and let it boil for sometime.
4. Heat some ghee, splutter mustard, then add hing, and curry leaves and add this to the rasam.
5. Serve hot.

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