Karthigai Pori - Karthigai Vella Pori Recipe

Karthigai Pori - a classic prasadam prepared for karthigai festival. This karthigai pori looks different from the regular rice pori and you can get these pori during karthigai tamil month in pori shops.

They are one my favourite, favourite...... prasadam dishes. This tastes so good on the next day because the jaggery will enter each poris after cooling down. For this karthigai pori dish you will need the nel pori, jaggery, black sesame seeds and coconut. To prepare jaggery syrup, I recommend to use pagu vellam (jaggery) which is dark brown in colour because it gives a nice taste and colour to this dish. You have to dissolve the jaggery with little water and then strain it if needed. Then continue boiling the syrup on low heat, stirring occasionally, until it reaches to a thick consistency. Watch your jaggery syrup closely as it gets thicker or browns quickly. Before preparing the jaggery syrup, add the nelpori in a big container or in a vessel. Add the roasted sesame seed…

Tomato garlic rasam

Tomato garlic rasam

Many South Indian rasams are based on tomatoes. Typical rasam is made with little tamarind extract, tomatoes and seasoned with pepper, curry leaves, asafoedita and coriander leaves. This rasam is also with basic ingredients, but I have skipped the tamarind extract and rasam powder.

Tomato garlic rasam

Tomato garlic rasam with step by step photos

Prep time : 8 minutes
Cook time : 7 minutes
Total time : 15 minutes
Serves : 3


  • 2 tomatoes chopped
  • 1/2 tsp asafoetdia powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp sugar
  • few curry leaves
  • coriander leaves chopped
  • 2 tbsp lemon juice
  • 2 tbsp oil
  • salt to taste

For semi coarse paste

  • 2 tsp black pepper
  • 1 tsp jeera
  • 10 garlic cloves with skin ( using knife just cut the nip and end of the clove)
  • 1 tomato, chopped

Grind the pepper, jeera and garlic semicoarsely without any water.
Remove the paste from the jar and add the chopped tomatoes and grind it.

For tempering 

  • 1/4 tsp mustard seeds
  • 1/4 tsp urid dal
  • 1/4 tsp fenugreek
  • 2 dried red chillies
Cooking Directions

1. Heat oil in a pan and add the fenugreek. When it turns golden brown add the mustard seeds, urid dal and broken red chillies.

2. When the red chilly turns brown add the garlic, jeera and pepper paste. Saute in low flame.

3. When the garlic paste slightly turns brown add the chopped tomatoes and curry leaves.

4. Saute it till the tomatoes soften and add the tomato paste. 

5. When the paste absorbs the oil add 1 to 1.5 cups of water and add the turmeric powder, asafoetida powder and sugar. Mix them well and allow for a gentle boil.

6. Finally add the coriander leaves and lemon juice. Switch off the flame and close it with a lid. Serve it hot with potato fry.

If you try this recipe for Tomato garlic rasam send us your comments below and share the recipe for your friends and family.


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