Poricha Rasam Recipe

Cooking Directions

• STEP 1.In a pan, dry roast coriander seeds, cumin seeds, black peppercorns, and dried red chilies until fragrant.
• STEP 2.Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
• STEP 3.In a pot, cook lentils with water, turmeric powder, and salt until soft and mushy.

Cooking Tips

• To enhance the flavor, you can add a small piece of jaggery or sugar to balance the tanginess of tamarind.
• Adjust the consistency of the rasam by adding more water if desired.
• Serve the poricha rasam hot with steamed rice or as a soup on its own.

Storage and Serving

• Leftover poricha rasam can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the rasam in a pot or microwave until warmed through before serving.
• Garnish with fresh coriander leaves and serve with rice or as a soup.