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Poricha Rasam / Moong dal Rasam

This Rasam is made by Moong dal and is so flavourful, it can be also had as a soup. It's perfect for winter days.
Course Rasam varieties
Cuisine South Indian / Main Meal
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Author Jayasri


  • 1/4 cup or fistful of Moong dal/Hesaru Bele/Paitham paruppu
  • 1 sprig of curry leaves
  • 2 to 3 sprig of coriander leaves
  • salt to taste
  • Tamarind Gooseberry size
  • To Grind:
  • 1/2 tbsp of Black gram dal/Urad dal
  • 1 tsp of pepper
  • 1 or 2 Red chillies
  • a pinch of asafoetida
  • 1/2 tsp of cumin seeds
  • 1 tbsp of grated fresh coconut or Dry Coconut optional


  • Cook dal with enough water say around 2 glasses of water in a pressure cooker
  • Except for cumin and coconut, fry all the Ingredients in a tsp of ghee or oil until they change the colour
  • Grind all the ingredients to a fine powder
  • Take the cooked dal in a vessel, with enough water in it and squeeze the tamarind extract, add to it and boil for some time so that the raw smell seizes from it
  • Then add the ground masala powder and boil it while the rasam froths up, remove from fire, garnish with curry leaves and coriander leaves
  • Season it with a tsp of oil and mustard seeds.


NOTE: You can squeeze lime juice when you are eating this Rasam mixed with rice and it gives a great taste to the dish. You can decrease the quantity of pepper, chillies and tamarind according to your taste.