Udupi Rasam/Tomato Saaru Recipe-How to prepare rasam in Udupi style

• Produce

  • 1 pinch Asafoetida
  • 1 Chillies, green
  • 1 Chilly, Red
  • 1 Coriander leaves handful
  • 1 Tamarind- small lemon sized
  • 1 Tomato- 2, medium sized

• Baking & Spices

  • 1 tsp Mustard seeds
  • 1 Salt
  • 1/4 powder tsp Turmeric

• Oils & Vinegars

  • 1 tsp Oil

• Frozen

  • 2 Curry, leaves

• Other

  • Jaggery-2 tsp
  • Toor dal- 1/2 cup
  • Udupi Rasam powder- 31/2 tsp
  • Urad daal- 1 tsp

Found on udupi-recipes.com

Description

Ingredients

• Tomato- 2 medium sized
• Toor dal- 1/2 cup
• Jaggery-2 tsp
• Tamarind- Small lemon sized
• Green chillies- 2 (Optional)
• Curry leaves- 2 strands
• Turmeric powder- 1/4 tsp
• Asafoetida- A pinch
• Udupi Rasam powder- 31/2 tsp
• Salt to taste
• Coriander leaves- Handful
• oil- 1 tsp
• Mustard seeds- 1 tsp
• Urad daal- 1 tsp
• Red chilly- 1
• Curry leaves- 1 strand

Directions

• Wash toor daal in clean water and pressure cook till it is soft. Mash it completely using back of ladle.
• Chop the tomatoes in to small pieces and keep aside.
• Soak tamarind in a cup of warm water.
• Extract tamarind juice completely, dilute it if needed and discard the pulp.
• In a vessel add tamarind juice, pinch of turmeric powder, slit green chillies, two strands of curry leaves and jaggery. Boil this till the jaggery melts.
• Now add the chopped tomatoes and one spoon of Udupi rasam powder and simmer the flame. As it boils the aroma of rasam powder spreads out.
• Once the tomatoes are mushy, add the cooked daal and enough water to get the consistency of rasam.
• Now add salt and remaining 21/2 spoons of Udupi rasam powder. Let it boil.
• Add asafoetida and coriander leaves. Switch off the flame.
• At the end heat a table spoon of coconut oil (in Udupi coconut oil is used for cooking) and add all the ingredients of seasoning and pour it over the rasam.
• Now typical Udupi rasam is ready to serve with hot rice.

Nutrition