Udupi Tomato Rasam Recipe
Udupi Tomato Rasam Recipe is a simple rasam recipe with a base of only tomatoes, tamarind and dal. The rasam masala used her makes all the difference.
Udupi Tomato Rasam Recipe is traditional and very famous recipe from Udupi which belongs to Karnataka. Udupi cuisine is purely “Satvik Cuisine” where they don’t prefer onion and garlic in their dishes. This rasam consists of ripped tomatoes that is cooked in tangy tamarind water which is again boiled with cooked toor dal. The rasam’s secret ingredient is addition of the rasam powder which is blend of various roasted spices.
Serve the Udupi Tomato Rasam Recipe along with steamed rice and Sabudana Sandige | Fryums Recipe to enjoy your weeknight Dinner.
If you are looking for more Rasam Recipes here are some :
10 M
45 M
55 M
4 Servings
Ingredients
- 1/2 cup Arhar dal (Split Toor Dal) , cooked
- 2 Tomatoes , cut into cubes
- 1 cup Tamarind Water
- 1 tablespoon Jaggery
- 2 sprig Coriander (Dhania) Leaves , finely chopped Udupi Rasam Powder
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 2 tablespoons Coriander (Dhania) Seeds
- 1 tablespoon Fresh coconut , grated
- 4 Dry Red Chillies
- 1/4 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves For seasoning
- 1 tablespoon Ghee
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 Dry Red Chilli
- 1 sprig Curry leaves
How to make Udupi Tomato Rasam Recipe
We begin making the Udupi Tomato Rasam Recipe by pressure cooking the toor dal with water in a pressure for 4 whistle. Allow the pressure to release naturally, and once done mash the dal using a muddler.
To make the rasam powder, dry roast the fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, fresh coconut, dry red chilies, asafoetida, curry leaves in a small skillet on medium-low flame. Then grind into a smooth powder using a Mixer.
In a large sauce pan, boil the tamarind water with tomatoes, green chillies, curry leaves, rasam powder and jaggery. Let it boil for at least 25 minutes. You can add sufficient water if it reduces.
Then later on add the dal, check for the seasoning and mix well. Boil for another 10 minutes and then add the chopped coriander leaves.
Heat another pan for tempering, add ghee, crackle mustard seeds and add the dry red chili and curry leaves. Pour it over the rasam and serve.
Serve the Udupi Tomato Rasam Recipe along with steamed rice and Sabudana Sandige | Fryums Recipe to enjoy your week Night Dinner.
