Ekadasi vratham is observing total fast (suddha upavasam) on Ekadasi tithi. People fast on ‘Ekadasi’ day and have ‘Dwadasi Paranai’ (special food or thali) on the next day which levels the acidity and the menu by itself is fantastically medicated. We don’t use tamarind for this cooking. On Dwadasi Day one shoud avoid anything related to plantains (vazhakai, plantain leaf etc) and also avoid tamarind.Instead of tamarind we can substitute with lime, dry mango powder, tomatoes and buttermilk.
Generally the Dwadasi menu consists of white rice, ghee, Mor kuzhambu, poricha rasam, nellikkai thayir pachadi, agathi keerai poriyal, poricha kootu,sundakkai vatral fried in ghee,mango pickle and plain curd. Here I'm posting the recipie of Poricha Rasam. For mor kuzhambu, nellikkai thayir pachadi, mango pickle and sundakkai vatral refer to my blog.
Ingredients:
Tomatoes - 3 nosGreen chillies - 1 no
Salt - to taste
Jeera - 1tsp
Toordhal - 1tsp
Pepper corns - 1/4tsp
Coconut scraped - 1tsp
Dry red chilly - 1
Ghee - 2tsp
Asafoetida - 1pinch
Coriander leaves - 1 tbsp
Lime juice - 1tbsp
FOR SEASONING
Ghee - 2 tsp
Mustard seeds - 1 tsp
cumin seeds - 1/2 tsp
curry leaves - 1 sprig
red chillies - 2 nos broken
Method:
Roast, toor dhal,
pepper, jeera, red chilli& hing in a spoon of ghee and grind it in a mixie
along with scraped coconut to a powder or paste.
Mix one cup of water, salt, slit green chilli, and finely cut tomatoes.
Allow it to
boil for sometime. Add the ground powder and one more cup of water and bring it
to a boil.
Garnish with coriander leaves and season it with mustard seeds and cumin seeds.
Before serving heat the rasam and add the lemon juice.
serve with hot rice with ghee .
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