Udupi Style Saaru (Rasam)

The name of this dish says it all 🙂

Udupi style Rasam has a unique taste and smell to it. The powder used for this style of Rasam is what makes it unique. I will be posting the recipe for the powder in the next few weeks when I kickstart the ‘Powder Series’.

So here comes the recipe for one the most famous rasam that you find in  Udupi Style festivities and weddings 🙂

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INGREDIENTS:

Toor Dal – 1 cup

Tomatoes – 1 – chopped finely

Tamarind paste – 2 tbsp

Green Chillies – 2 – slit vertically

Rasam Powder – 4 tbsp

Asofoetida – a pinch or ¼ tsp

Turmeric Powder – ½ tsp

Mustard seeds – 1 tsp

Urad dal – ½ tsp

Coriander leaves – few – chopped finely

Curry Leaves – few – chopped finely

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METHOD:

Pressure cook the toor dal with 2-3 cups of water. Also add a pinch of turmeric powder and a drop of ghee.

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Make a paste by mixing tamarind paste and rasam powder.

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In a deep bottomed pan, heat 2 tbsp of oil. Add mustard seeds and urad dal.

Once they splutter, add the chopped tomatoes, curry leaves and green chillies.

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Saute till the tomatoes are mushy.

Add the tamarind and rasam powder paste along with half cup of water.

Boil it well.

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Now add the pressure cooked and mashed well toor dal.

Add 2-3 cups of water, turmeric powder, asofoetida and salt. Mix well.

Boil well for about 10 minutes.

Garnish with coriander leaves.

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Serve hot with rice.

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