Poricha Rasam (Fried Rasam)

This is my all-time favorite.. This is one rasam which reminds me of my childhood and how my grandmother would prepare for us...

Now whenever I go to my mother's place.. this rasam will top my list of food prepared by my mother & grandmother

 

 

Ingredients:

Toor Dal - 1/4 cup Boiled & mashed
Tamarind Water - 1/4 cup
Tomato - 1 medium sized (chopped)
Curry leaves - 10 to 12
Asafoetida - a generous pinch
Turmeric powder - 1 tsp
Sambar powder - 2 tsp (homemade or store bought)
Green Chilli - 1 cut into 4 pieces
Salt to taste

To Temper:

Oil - 2 tblsp
Mustard Seeds - 1 tsp
Jeera - 1 tsp
Dhania Seeds - 1 tsp
Dry Red Chilli - 1 cut into 4 pieces
Appalam (south indian urad papad) - 2 nos. cut into small pieces

Method:

1. For Rasam, Take a deep dish and add tamarind water, tomato, curry leaves,  asafoetida, sambar powder, turmeric powder, green chilli, salt & bring it to boil till raw smell goes
2. Add a cup of water to boiled & mashed toor dal to make it watery
3. Boil it for 2 to 3 mins in low flame
4. Heat oil in small kadai, add mustard seeds, Jeera, dhania seeds, dry chillies & appalam till appalam fries.
5. Add this temper to prepared rasam

Tips:

• Serve hot with Steamed Rice
• No accompliments required
• Not very spicy & can be given to kids easily