Poritha Rasam

Ingredients:

Method:

Cook the dal fine and keep aside. Fry urad dal, pepper, red chillies, channa dal, asafoetida in a little ghee. Grind this to a fine paste. Add this paste to the cooked dal along with 1 cup water and 3 chopped tomatoes. When the solution foams remove from fire. Season with mustard fried in ghee and serve hot after garnishing with coriander leaves.
Previous | Next | Sambar And Rasam | Main Menu