My grandma’s recipe: How to make …… Poricha Sathumadu (Rasam)

A tamarind-free version of the traditional rasam

May 18, 2012 07:30 pm | Updated November 13, 2021 10:17 am IST - Tiruchi:

Poricha sathumadu rasam. Photo:M. Srinath

Poricha sathumadu rasam. Photo:M. Srinath

Since tamarind consumed on an empty stomach can cause ulcers and stomach problems, our ancestors devised this recipe specially for those breaking their fasts.

What you need:

Urad dal: four tsp

Pepper : one tsp

Red chilly: one

Grated coconut: four tsp

Toor dal: 50 grams

Mustard: half tsp

Curry leaves and corriander: a few

Salt: to taste

Ghee: to taste

Cooking instructions:

Fry on a kadai the urad dal, pepper and red chilly with some ghee and grind to a smooth paste after adding grated coconut. Add this paste to two glasses of boiled toor dal water and cook for about 15 minutes. For seasoning, pop some mustard and curry leaves on half a teaspoon of ghee and add to the dish. Garnish with cut coriander. This rasam uses no tamarind and is generally prepared on religiously important days.

Vasantha Subramaniyam is a home maker who specialises in traditional recipes that have medicinal properties.

Have a traditional recipe your grandmother taught you?

Do send it to us by email at mygrandmasrecipe@yahoo.com or by post to Grandma’s Recipe, Metro Plus, The Hindu, Chennai Bypass Road, Senthanneerpuram, Tiruchi-620 004 with the following and it may be published:

· a brief note of the dish and how you learnt the recipe;

· ingredients and cooking instructions;

· a two-line note about yourself with a picture;

· your address and phone number

0 / 0
Sign in to unlock member-only benefits!
  • Access 10 free stories every month
  • Save stories to read later
  • Access to comment on every story
  • Sign-up/manage your newsletter subscriptions with a single click
  • Get notified by email for early access to discounts & offers on our products
Sign in

Comments

Comments have to be in English, and in full sentences. They cannot be abusive or personal. Please abide by our community guidelines for posting your comments.

We have migrated to a new commenting platform. If you are already a registered user of The Hindu and logged in, you may continue to engage with our articles. If you do not have an account please register and login to post comments. Users can access their older comments by logging into their accounts on Vuukle.