30/12/2019 Iyengar Thaligai: Poricha saatramudhu (Poricha rasam)
Iyengar Thaligai
Authentic and Traditional South Indian Iyengar recipes
Recent Posts All Recipes
Like 27 Share
Poricha saatramudhu (Poricha rasam)
Popular Posts
Ingredients
More Kuzhambu - More
Kozhambu Thoor dhal - (thuvaram paruppu) - 1/2 cup
Urid dhal (Ulutham Paruppu) - 1 tablespoon
Puliyodharai (Tamarind
Rice) Bengal gram (kadalai paruppu) - 1 teaspoon
Pepper (milagu) - 1 teaspoon
Adai maavu (Adai Red chilly - 3
batter) Asafoetida
Salt
Arisi Upma (Rice
Upma) Jeera - 1/2 teaspoon
Tomato - optional (1 medium size)
Vendhaya Kuzhambu Sunflower oil - 1 teaspoon
(Vendhaya Kozhambu) Ghee - 1/2 teaspoon
Curry leaves
Kadhamba sambar
saadham (kadamba
saadham)
Cooking of Thoor dhal (thuvaram paruppu)
Paruppu Thuvaiyal
(Paruppu Thogayal /
Dhal Thuvaiyal) Thoroughly wash the Thoor dhal in water
Vatha kuzhambu Put Thoor dhal in a vessel which can be accommodated in a pressure cooker. Add 1 tumbler of water in
the vessel. Add a pinch of turmeric powder
Thavala adai (Thavala
Cover the vessel with a plate
dosa)
Add 2 tumblers of water in the pressure cooker
Paruppu urundai Leave the Pressure cooker heated until 3 sounds
kuzhambu (dhal balls
sambar)
Grinding of ingredients
Categories 1. In a pan, heat sunflower oil
2. Add asafoetida, urid dhal, bengal gram, red chilly and pepper
Tiffin varieties (10)
3. Roast till they turn golden brown
Podi varieties (9)
Kuzhambu varieties (8) 4. Allow it to cool
Pachadi (Raita) (7) 5. Add this to a mixie container
Bakshanam (6) 6. Add jeera to the container and grind it finely
Batter (Maavu) (6)
Preparation
Thuvaiyal Varieties (6)
Saatramudhu (5)
Thirukkannamudhu (5)
Koottu (4) 1. Cook thoor dhal
Pandigai thaligai (4) 2. In a vessel, add and thoroughly mash the cooked thoor dhal and add 2 tumblers of water
Side dish (4) 3. Add chopped tomato and salt
Kaarthigai bakshanam 4. Allow to boil for 5 to 7 minutes
(3)
5. Add the grinded ingredients to this vessel and mix thoroughly
Mixed Rice varieties (3)
6. Allow to boil for 5 minutes
Upma (3)
7. Add 1 tumbler of water
Pickle (2)
Thokku varieties (2)
8. Keep the stove in low flame
Deepavali (1) 9. Heat till yellow effervescence occupies the top layer
Filter Coffee (1) 10. In a separate pan, heat ghee and add mustard, curry leaves. Allow mustard to burst
Kariyamudhu (1) 11. Add this to rasam
Koozh (Vattral) (1)
Sweet varieties (1)
www.iyengarthaligai.in/2013/01/poricha-saatramudhu.html 1/3
30/12/2019 Iyengar Thaligai: Poricha saatramudhu (Poricha rasam)
Posted by Iyengar Thaligai
Labels: Saatramudhu
17 comments:
Anonymous 7 September 2013 at 17:18
Very nice
Reply
sowgit 22 September 2013 at 12:19
Super.....am going to try this
Reply
Nithya S 10 December 2013 at 04:51
Good explanation. Thanks for the nice recipe. I shall try this tomorrow
Reply
Anonymous 29 December 2013 at 06:13
Very Nice Explanation of the Recipe.
Thank You
Reply
anuradha neelakantan 18 February 2014 at 13:39
Lovely... Thanks for the recipe..I was searching for this recipe for very long time...thanks for reminding us
such traditional tasty recipes
Reply
Vaishnavi Rajagopalan 14 April 2014 at 23:00
hi, you have mentioned that Tomato is optional under Ingredients, but the Preparation calls for adding
chopped tomatoes. Could you please clarify how many small or medium size tomatoes are required, thanks
a lot, I want to try this out as the pictures make me salivate!
Reply
Replies
Andal Ranganathan 18 April 2014 at 21:34
1 medium size tomato is sufficient, Vaishnavi
Reply
Maya 7 December 2014 at 09:19
www.iyengarthaligai.in/2013/01/poricha-saatramudhu.html 2/3
30/12/2019 Iyengar Thaligai: Poricha saatramudhu (Poricha rasam)
we add cocounut in the masala to grind.
Reply
Aparnaa 20 May 2015 at 09:16
Puli vaendaama is tamarind not necessary
Reply
Replies
Andal Ranganathan 8 August 2015 at 21:29
Tamarind is not used for poricha saatramudhu Aparnaa
Reply
Anonymous 25 January 2016 at 21:33
You have mentioned tumbler as a measure; how many millimeters is a tumbler? It would be nice if you can
also mention the number of people the recipe can serve
Reply
Unknown 5 February 2016 at 09:53
Can we add cocunut while grinding ??
Reply
Anuradha 11 May 2016 at 09:10
Thanks for the recipe. I was thinking why you didn't add coriander seeds... Can we add coriander seeds
and coconut while frying? Thanks.
Reply
Anuradha 11 May 2016 at 09:10
Thanks for the recipe. I was thinking why you didn't add coriander seeds... Can we add coriander seeds
and coconut while frying? Thanks.
Reply
Replies
Andal Ranganathan 9 August 2016 at 09:02
Coconut can be added if you like the taste. Coriander seed need not be added for poricha
saatramudhu.
Reply
Gayathri Suren 6 July 2016 at 17:01
I tried this and it came out well.. thanks a lot.......
Reply
padmaja chakravarthy 18 February 2018 at 13:56
Simply said, tried and came out really well. Kudos to you.
Reply
Enter your comment...
Comment as: pegasusacadya Sign out
Publish Preview Notify me
Newer Post Home Older Post
Subscribe to: Post Comments (Atom)
Simple theme. Powered by Blogger.
www.iyengarthaligai.in/2013/01/poricha-saatramudhu.html 3/3
