This variety of saatruamudhu/rasam belongs to the classic Tambrahm cusine. The rasam is prepared without the usual tang of the tamarind or tomatoes. This rasam is usually served during the first meal that is partaken after a fast or vratham especially that of Ekadasi vratham.This fast is observed from sunrise on the Ekadashi day(thithi) to the sunrise the next day which is dwadasi.On dwadasi day ‘Dwadasi Paranai’ comprising a special menu is prepared and eaten.A close look at the menu indicates that the foods are simple on the digestive system without the inclusion of any acidic or spicy foods.
‘Dwadasi Paranai’ MENU-
- RICE
- MORE KOZHAMBU (METHOD 1) , MORE KOZHAMBU (METHOD 2)
- AGATHI KEERAI KARIAMUDHU (PORIYAL)
- PORICHA KOOTU
- PORICHA SAATHUMUDHU (PORICHA RASAM)
- NELLIKKAI THAYIR PACHADI OR NELLIKAI THOGAYAL
- AKKARAADISIL OR ANY KANNAMUDHU (PAYASAM)
- SUNDAKKAI VATHAL FRIED IN GHEE
- CURD
SERVINGS 4-6
- RED GRAM DAL/TOOR DAL – 1/2 CUP
- BLACK GRAM DAL/UDAD DAL – 1 TSP
- BENGAL GRAM DAL/CHANNA DAL – 1 TSP
- PEPPER – 1 TSP
- RED CHILLY – 3
- CUMIN SEEDS – 1/2 TSP
- COCONUT GRATED – 2 TBSP
- ASAFOETIDA – 1/4 TSP
- CURRY LEAVES – FEW
- GHEE – 1 TSP
METHOD
- Cook redgram dal in 2 cups of water with a pinch of turmeric till soft and mushy. Mash it well and set aside.
- Take a heavy bottomed pan. Add a drop of ghee and roast the dals, pepper and red chilly till the dals turn golden brown. Remove and in the same pan roast the coconut gratings for a few minutes till it becomes dry.(it need not change colour).
- Grind all the roasted ingredients to a smooth paste with water such that the paste is about 1 cup.
- Take an “eeya sombu” or a kadai. Add the mashed dal and the ground paste. Add the required salt and asafoetida. Now bring the mixture to a boil.
- Once the rasam begins to boil add more water if needed to get a consistency which is somewhere between a sambhar and usual thin rasam.
- Wait for this to boil over such that it froths on the sides of the pan. Now add the tempering of mustard, cumin seeds and curry leaves and switch off the flame. Cover and allow the tempering to infuse into the rasam.
- Serve hot with rice and ghee.
NOTE
- A medium tomato cubed can be added if preferred during the final boil.
- This rasam will be thicker than the ususal “thelivu” rasams.
- Chopped coriander should not be added to this recipe.
