Rasam originated in South India and is an integral part of South Indian cuisine. Its roots can be traced back to ancient times, and it has evolved over centuries. Rasam is a tangy and spicy soup made with tamarind, tomatoes, various spices, and sometimes lentils. It has become a staple in South Indian households and is enjoyed as a soup or with rice.

Tamil Nadu Rasam is a traditional South Indian soup that varies in flavor and ingredients across the region. It typically includes tamarind, tomatoes, lentils, and a blend of spices like cumin, pepper, and coriander. It's often seasoned with mustard seeds, curry leaves, and garnished with coriander. Served with rice .

Poricha rasam : Poricha Rasam is a South Indian soup that combines the flavors of traditional rasam with roasted spices. It often requires no cooked dal or Tamrind . The spices are oil roasted and ground with coconut.

Poricha Rasam is a variety of South Indian rasam that includes roasted and ground spices, giving it a unique and aromatic flavor.

1. Poricha Rasam 😋😋this is one of my fav rasam as no dal is required or even Tamrind .
   
   It gives a festive feel to the aroma and flavour , the freshness of the rasam comes through with freshly oil roasted ingredients like toor dal , pepper and cumin . The ingredients must be oil roasted and not dry roasted to get the taste .
   
   Lunch with poricha rasam
   Banana stem Thoran
   Tomato rice
   Curd rice
   
   Ingredients
   
   2 medium ripe tomatoes roughly minced or chopped
   1 tsp coconut oil
   1 tbsp toor dal
   1/2 tsp pepper
   1/2 tsp cumin seeds
   2 red chilies
   1 green chili
   4 tbsp grated coconut
   Curry leaves
   Coriander leaves
   Salt
   Pinch of turmeric
   Pinch of asafoetida powder
   1tsp jaggery powder ( optional )
   1 tsp ghee for tempering
   1/2 tsp mustard seeds
   1/2 tsp cumin seeds
   
   Method :
   
   Take a pan , add coconut oil for roasting tge ingredients for rasam .
   Add toor dal , red chilies , pepper , sautee till these are aromatic and lightly brown .
   Add cumin seeds , continue to sautee in oil , add grated coconut, toss in the heat . Remove and set aside to cool .
   
   Grind to a paste or powder the roasted ingredients. I prefer to grind to a paste as it gives a strong flavour .
   
   Keep the paste aside . Take a pan or vessel , add finely chopped tomatoes , 2 cups water , pinch of turmeric powder, salt , asafoetida powder , curry leaves and allow to boil till there is no raw smell of the tomatoes .
   
   Add the ground paste with 1/2 cup or as required water to dilute the thickening rasam mixture , allow to boil gently till it comes to a froth . Switch off add a ghee tempering by spluttering mustard seeds, cumin seeds , curry leaves , pour over the prepared rasam . Cover and keep till serving .