Poricha Sathumudu


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  • Tuvaram Paruppu – thur dhal – 2-3 tsp
  • Ulutham paruppu – black gram dhal – 2-3 tsp
  • Milagai – red chillies – 3-4
  • Milagu – black pepper – 3tsp
  • Tengaai – coconut (grated) – half cup
  • Perungayam – asafoetida – to taste
  • Jeeragam – jeera – 1 tsp
  • Uppu – salt – to taste
  • Paruppu jalam – Thur dhar water (cooked and strained)
  • Elimicham pazham – lemon – 1 medium
  • Nei – ghee – for frying
  • kadugu – mustard –  for tempering
  1. Warm the ghee in a pan, add ingredients 1-5 ie dhals, red chillies, pepper and coconut and fry till golden brown.
  2. Grind to paste.
  3. Add salt, boil the paste in wateer tempered with jeerar until done.
  4. When solution has boiled down, make up with thur dhal wat
  5. Temper with mustard and remove from fire
  6. Add juice of lemon before serving.

Source : Nrusimha Priya.

General guidelines for healthier food – Both body and mind:

  • One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
  • Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
  • Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
  • Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
  • Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
  • Please ensure that food which are not prasadams are not consumed.


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